QUAILS' EGGS AND POTATO SALAD
Combining named varieties of potato with other fashionable ingredients
has become a common feature on fashionable restaurant menus or cook
books written by chefs.
1 lb (450 g) Pink Fir Apple or other
waxy-variety potatoes, boiled in their skins
1/4 pt (150 ml) vinaigrette
24 quails' eggs
8 oz (225 g) French stick beans, cooked
briefly so still crunchy
2 tins anchovies, rinsed under running
fresh chervil to garnish
Peel the potatoes while still warm and
slice into a warmed salad bowl; pour over the vinaigrette while you
cook the quails' eggs. It is preferable to have soil quails' eggs for
this recipe but peeling 24 soft eggs is a labour of love.
For soft eggs: place in cold, salted
water and bring to the boil. Boil for 1 minute, drain and tap each egg
immediately to crack the skin and break the strong membrane. Leave in
cold water while you begin peeling.
For hard eggs, cook for 2-3 minutes. Dry
carefully and combine with the potatoes.
Snap the beans in half, cut or tear the
anchovy fillets into pieces and mix everything in the salad bowl.
Season with plenty of pepper and garnish with chervil.