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1993-01-20
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Digest: #153
Date: Mon, 1 Jul 91 17:13:35 GMT
From: dfw@needle..bellcore.com (Doris Woods)
Subject: MISC: Quail Egg hors d'oeuvres
In article <1991Jul01.142501.20362@mthvax.cs.miami.edu>
dconner@nmsu.edu (Debbie Conner) writes:
>What can you do with (hard boiled) quail eggs, other than eat them
>plain or with jalepeno dip?
In hors-d'oeuvre (sp?) trays, I cut them in half take out the yolks
and mash them with a little dijon mustard and mayonnaise until it's a
light consistancy but not runny.
Take the egg white part and fill the cavity with the caviar of your
choice (Depends on your budget. I like Sevruga but needless to say
that only for special occasions at $28 an ounce. Beluga if it's very
special)
Fill the cavity of a small pastry tube withh a star tip and top the
caviar with the yolk mixture. Now if your on a limited budget or can
take or leave the caviar, do the opposite. Fill the white with the
yolk mixture and top with caviar.
Doris