Emeril’s Beggar Purses Wrapped In A Truffle Crepe
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Appetizers, Main dish | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Milk |
| 1 | c | Truffle flour |
| 2 | Eggs | |
| Salt, to taste | ||
| Freshly-ground white pepper | ||
| to taste | ||
| 2 | T | Olive oil |
| 12 | Quail eggs | |
| 12 | Fresh scallops, cleaned | |
| 1 | c | Truffle Mashed Potatoes |
| hot see * Note | ||
| 12 | Whole Chives | |
| 1 | Recipe Truffle Salsify | |
| Relish | ||
| 1 | Recipe Spinach And Black | |
| Truffle Reduction hot | ||
| see | ||
| * Note | ||
| Chopped fresh parsley, for | ||
| garnish |
INSTRUCTIONS
Note: See the "Truffle Mashed Potatoes", "Truffle Salsify Relish", and "Spinach And Black Truffle Reduction" recipes which are included in this collection. For the crepes: In a mixing bowl, combine the milk, truffle flour, and eggs together. Whisk until smooth. Season the batter with salt and white pepper. Heat a lightly-greased 6-inch pan. Remove from the heat and add 2 tablespoons of the batter. Lift and tilt the pan to spread the batter evenly. Return to the heat; brown on one side only. Flip the crepe, remove from the pan onto parchment paper. Crack the quail eggs into individual ramekins. In a non-stick pan, heat 1 tablespoon of olive oil. When the oil is hot, carefully slide the ramekins with the quail eggs, into the pan. Season the eggs with salt and pepper. Fry the eggs for about 1 minute and remove from the pan and set aside. Season the scallops with salt and pepper. In a large saute pan, heat 1 tablespoon of olive oil. When the oil is hot, add the scallops and sear for 2 to 3 minutes on each side. Remove the scallops and set aside. Place the scallops in the center of each crepe. Place a tablespoon of the Truffle Mashed Potatoes on top of the scallops. Lay a fried quail egg on top of the mashed potatoes. Pull the edges of the crepe together and tie with a long chive, forming a purse-like shape. To serve, spoon the Spinach And Black Truffle Reduction sauce in the center of four plates. Place three scallop purees in the center of the sauce. Spoon the Truffle Salsify Relish around the scallops. Garnish with parsley. This recipe yields 4 main course servings or 12 appetizer servings. Comments: The original recipe title as listed is "Emeril's Beggar Purses Consisting Of Seared Scallops, Truffle Mash, And Fried Quail Eggs Wrapped In A Truffle Crepe". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A74 broadcast 11-10-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-11-1997 Recipe by: Emeril Lagasse
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Nutrition (calculated from recipe ingredients)
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Calories: 185
Calories From Fat: 124
Total Fat: 14g
Cholesterol: 328.2mg
Sodium: 189.6mg
Potassium: 204.4mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: 4.9g
Protein: 9.8g