| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
July 1992 |
1 |
servings |
INGREDIENTS
| 12 |
|
Quail eggs; (available at |
|
|
; specialty food |
|
|
; shops) plus |
|
|
; additional for |
|
|
; garnish if desired |
| 1/4 |
c |
Bottled black olive paste such as; (available at |
|
|
; tapenade or olivada, specialty food |
|
|
; shops and some |
|
|
; supermarkets) for |
|
|
; topping the eggs |
| 24 |
|
Drained bottled capers; patted dry |
|
|
Thyme branches for lining the platter |
|
|
; plus 24 sprigs for garnish if desired |
INSTRUCTIONS
In a saucepan cover the eggs with cold water, bring the water just to a
boil, and simmer the eggs for 5 minutes. Pour out the water, add cold water
to the pan, and let the eggs cool until they can be handled. Shell 12 of
the eggs carefully and halve them lengthwise, leaving the additional eggs
unshelled. Spoon a small dollop of the olive paste onto each egg half, top
the olive paste with a caper, and arrange the egg halves on a platter lined
with the thyme branches and garnished with the additional eggs. Garnish the
egg halves with the thyme sprigs.
Makes 24 hors d'oeuvres.
Gourmet July 1992
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