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Quail Eggs with Caviar

Description

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

Category
Appetizers
Cuisine
American/New American
Source
Executive Chef Matthew Maxwell of New York's Hudson River Club
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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