Quail eggs with mayonnaise
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Quail eggs with mayonnaise
  Eggs    Mayonnaise    Appetizers  
Last updated 6/12/2012 12:57:29 AM. Recipe ID 20049. Report a problem with this recipe.
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      Title: Quail eggs with mayonnaise
 Categories: Appetizers, Eggs
      Yield: 10 Servings
MMMMM----------------SOURCE:  AUSTRALIAN VOGUE WI---------------------

MMMMM-------------------------QUAIL EGGS------------------------------
           Allow 4 to 6 quail eggs per

      8 ea Egg yolks
      1 tb French mustard
      1 ts Salt
    1/2 ts Pepper
      1 l  Olive oil
           Juice of 2 lemons
           A little boiling water
  To prepare eggs: put eggs in a large saucepan and slowly bring to the
  boil. Simmer for 5 minutes.  Drain and stand under cold running water
  to cool. Drain well. To make mayonnaise: put egg yolks in small bowl
  and beat well. Add mustard and seasonings and 1/2 teaspoon of oil.
  Beat again. Still beating, add oil, drop by drop, until the
  mayonnaise becomes thick and creamy.  Then add oil 1 tablespoon at a
  time, beating well between each addition.  Add lemon juice and pour
  in 1 tablespoon of boiling water, continuing to beat well. Adjust
  seasonings. Store in airtight container in refrigerator. Serve eggs
  in their shells. Each guest removes the shells and dips eggs in
  mayonnaise to eat. Jocelyn Van Heyst. Bon-Appetit, Exec.Chef. Magnus

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Recipe ID 20049 (Apr 03, 2005)

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