QUAILS' EGGS AND POTATO SALAD
Serves 4
Combining named varieties of potato with other fashionable ingredients
has become a common feature on fashionable restaurant menus or cook
books written by chefs.
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1 lb (450 g) Pink Fir Apple or other
waxy-variety potatoes, boiled in their skins
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1/4 pt (150 ml) vinaigrette
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24 quails' eggs
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8 oz (225 g) French stick beans, cooked
briefly so still crunchy
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2 tins anchovies, rinsed under running
water
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pepper
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fresh chervil to garnish
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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.
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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.
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For hard eggs, cook for 2-3 minutes. Dry
carefully and combine with the potatoes.
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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.
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