Deviled Quail Egg Canapes               

 tags (edit): @Vogel Garde Manger @Tried Hors dOeuvres Appetizers  

 

You may wish to add 1 or 2 hard-cooked egg yolks (from chicken eggs) to supplement the quail egg yolks in this recipe. From GARDE MANGER, second edition, page 388.

Ingredients

15 ea Quail Eggs See Note
2 ea Eggs Hard Boiled
to taste Dijon Mustard
to taste Mayonnaise
to taste Worcestershire Sauce
to taste Salt
to taste White Pepper
30 Pumpernickel Bread Canape Bases Toast
1 ounce Caviar
1/4 bunch Dill Fresh
 

Instructions
 1. Simmer the quail eggs for 6 1/2 minutes; shock and peel as quickly as possible under cold water.

2. Cut the eggs in half lengthwise; remove the yolks, and reserve the whites.

3. Push the yolks through a sieve into a mixing bowl. Add just enough mustard and mayonnaise to make the mixture easy to pipe. Season with Worcestershire sauce, salt, and pepper.

4. ASSEMBLY: Pipe a small rosette of the deviled yolk mixture onto the pumpernickel bread. Place the egg white on top at a slight angle tilting upward. Pipe enough yolk mixture into the cavity of the egg white just to fill it. Garnish with a small dollop of caviar and a very small sprig of dill.

VARIATION: Substitute sliced truffles for the caviar and use chervil instead of dill sprigs.

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Yields: 30 Servings
    

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