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Dave K.
Appetizer of veal fillet and quail egg
small bite of veal fillet with onions, gherkin, tomatoes and quail egg.
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Ingredients
Directions
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Cut the bread into slices (1 slice per 2 persons) of ½ cm thick and halve in width.
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Heat a frying pan without oil or butter over medium heat and fry the slices of bread.
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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.
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Put each toast on a plate. Put 2 leaves of rocket on each toast.
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Form with 2 teaspoons elongated balls (quenelles) veal fillet and spread them over the toasts. Sprinkle with some onions.
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Cut the cherry tomato into 4 parts. Put 1 part of tomato and ½ quail egg on each toast.
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Divide the pickles over it. Garnish with the chives. Sprinkle with pepper.
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Nutrition
85Calories
Sodium13% DV307mg
Fat6% DV4g
Protein10% DV5g
Carbs3% DV8g
Fiber4% DV1g
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