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Historical Recipes from the European Aristocrats of the Past.

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Saturday, July 07, 2007

Quail Eggs Appetizer

Ingredients:

10 quail eggs
0.25 lb lightly salted steelhead (or other red fish fillets)
1 bunch green onions
1 lemon
5 green olives

Method:

Boil eggs for 2 minutes in salt water, then put them in cold water for 3 minutes, and peel.
Wash and drain green onions, cut off white parts, and place 2/3 of all onions on a serving dish.
Cut steelhead at an angle into thin slices. Wrap every slice into a cone shape, and place the egg inside the cone.
Cut lemon into rings, and cut every ring into 6 pieces.
Cut every olive into rings. Place 1 lemon piece and 1 olive ring into a cone with an egg, then sprinkle with thinly cut green onions.
Place all cones on a serving dish, and serve.

Note:
You can cover the dish with plastic wrap, and keep it in a refrigerator for up to 2 hours.

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