Appetizer of veal fillet and quail egg

Cut the bread into slices (1 slice per 2 persons) of ½ cm thick and halve in width.

Heat a frying pan without oil or butter over medium heat and fry the slices of bread.

Bring water to a boil in a saucepan. Cook the quail eggs 2 min and 30 sec. Let scare under cold running water. Peel and halve them in the length.

Put each toast on a plate. Put 2 leaves of rocket on each toast.

Form with 2 teaspoons elongated balls (quenelles) veal fillet and spread them over the toasts. Sprinkle with some onions.

Cut the cherry tomato into 4 parts. Put 1 part of tomato and ½ quail egg on each toast.

Divide the pickles over it. Garnish with the chives. Sprinkle with pepper.