Executive Chef Matthew Maxwell of New York’s Hudson River Club offers several game-based hors d’oeuvres at his annual game dinners.
- 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
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.