Recipe: Quail Eggs with Asparagus And Walnut Mayonnaise

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Categories: Taste2

Yield: 6 servings

      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

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.

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