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CELIADAYAGI
Amuse americain
Festive appetizer with quail eggs, black olives, capers, fresh parsley and filet americain.
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Ingredients
Directions
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Boil the quail eggs hard in about 5 minutes, scare them under the cold tap, peel them carefully and cut them in half lengthwise.
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Finely chop the olives, capers and 2 sprigs of parsley in the food processor.
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Use the rest of the parsley twigs the curly top.
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Mix the olive mixture with the filet americain and scoop in the spoons.
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Squeeze the bread rolls and put half a quail egg on it. Garnish with the tarts of parsley.
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Nutrition
40Calories
Sodium6% DV145mg
Fat5% DV3g
Protein6% DV3g
Carbs0% DV1g
Fiber4% DV1g
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