| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Taste2 | 6 | servings | |
INGREDIENTS
| 9 | Quail eggs; see * Note 1, | |
| At room temperature | ||
| 6 | sl | Serrano ham; see * Note 2 |
| 2 | Black olives | |
| 18 | Asparagus tips; thin, blanched until just | |
| Tender | ||
| 1/2 | ts | Dijon mustard |
| 1/2 | tb | Sherry vinegar |
| 1 | sm | Whol egg |
| 1/3 | c | Sunflower oil |
| 3 | tb | Walnut oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
* Note 1: If quail eggs are unavailable, the smallest chicken eggs that you can find are a good substitute. Hard-boil them, and proceed as with quail eggs. * Note 2: Serrano ham is available in Latin markets, prosciutto is a good substitute. Bring 2 quarts of water to a gentle boil. Carefully lower quail eggs into the water; cook for 2 1/2 minutes. Remove and shell immediately. Add mustard, sherry vinegar and whole egg to the bowl of a food processor fitted with the metal blade. Blend for 3 seconds. In a cup with a spout, mix the 2 oils. With the motor of the food processor running, add the oils in a thin stream. Mayonnaise should thicken after about 3/4 of the oil has been added. Season with salt and pepper. Let eggs come to room temperature. Place ham slices on 6 small plates and spread 1/6 of mayonnaise over each slice. Cut eggs in half and place 3 halves on each plate. Garnish each egg with a small piece of black olive, and garnish each plate with 3 asparagus tips. This recipe yields 6 appetizer servings. Suggested drink: Hidalalgo Manzanilla, La Gitana Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-1G08 broadcast 04-29-1998) 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 05-06-1998 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”