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Quail Eggs with Caviar |
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| Category: | Appetizers |
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| Source: | Executive Chef Matthew Maxwell of New York's Hudson River Club |
| Description: | Executive Chef Matthew Maxwell of New York's Hudson River Club offers several game-based hors d'oeuvres at his annual game dinners. |
| Number of Servings: | Makes 16 hors d'oeuvres |
| Ingredients: | 8 quail eggs 1/2 teaspoon white distilled vinegarv 2 slices pumpernickel bread 2-3 teaspoons sour cream or crème frâiche 1-2 tablespoons Sevruga, Osetra or Beluga caviar or salmon roe Fresh chives for garnish |
| Directions: | Gently place eggs in a pot and pour in vinegar and enough cold water to cover. Bring to a boil over medium-high heat and cook for 3 to 4-minutes. Meanwhile, toast pumpernickel lightly and cut each slice in 8 triangular pieces. Remove eggs from pot, run under cold water and peel under running water. Cut in half lengthwise. Spoon a small dollop of sour cream or crème frâiche on each piece of pumpernickel, top with half an egg and a dollop of caviar or salmon roe. Garnish with fresh chives. Makes 16 hors d'oeuvres. |
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