Appetizer of veal fillet and quail egg

Name: appetizer of veal fillet and quail egg
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 50 g bread; 2 quail egg; 8 leaf arugula; 50 g veal fillet with onions; 1 Cherry tomatoes; 12 snacka gherkins; 4 blade fresh chives

small bite of veal fillet with onions, gherkin, tomatoes and quail egg.

Ingredients

Directions

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.