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Add a photoServings: 6
Ingredients
- 2 x sachets gelatin
- Â Â salt
- Â Â pepper
- 2 Tbsp. lemon juice
- 300 ml dry white wine
- 300 ml chicken consomme
- Â Â fresh tarragon
- 12 x quail Large eggs
Directions
- Put the quail Large eggs to boil in water for about 8 min. Dissolve the gelatin in a small amount of warm water; add in the lemon juice, consomme and wine. Stir so which it is well mixed.
- Lightly oil 6 moulds or possibly ramekins. Lay a sprig of tarragon in the bottom. Peel the quail Large eggs and cut them into thin slices so which each ones shows white and yellow. Very finely brunoise the red and yellow peppers. Add in them to the gelatine liquid. Lay a slice of quail egg alongside the tarragon and pour sufficient of the gelatine-wine-stock mix to cover. Refrigeratefor at least 2 hrs. To serve, briefly dip the moulds in warm water and turn out on to toast or possibly to decorate a napoleon.
- Peel the remaining quail Large eggs and drop one each into a square shot glass. Add in some very finely minced pcs of red, green and yellow pepper, like confetti, and add in the consomme mix to cover. Turn out and serve as finger food.
- Preparation is easyPreparation time is 20 min, setting time 2 hrs
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 833g | |
| Recipe makes 6 servings | |
| Calories 1446 | |
| Calories from Fat 793 | 55% |
| Total Fat 87.89g | 110% |
| Saturated Fat 24.66g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 554mg | 185% |
| Sodium 468mg | 20% |
| Potassium 1670mg | 48% |
| Total Carbs 2.0g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.52g | 0% |
| Protein 143.66g | 230% |
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