Summary

Ingredients

• 10 quail egg (s)
• 250 g veal sausae
• 1 shallot (s), finely diced
• some butter for stewing
• 1 tablespoon parsley, finely chopped
• 1 egg (s)
• 2 tablespoon breadcrumbs (or 3 )
• salt
• Fat for frying

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Instructions

1. Put quail eggs in cold water, bring to a boil, boil hard in 3 minutes. Quenching, peeling.
2. Sauté shallot in a little butter, set aside and allow to cool. Mix it with the veal sausage, parsley, egg and breadcrumbs and season with salt and pepper.
3. Cover each of the quail eggs with a little sausage meat and fry in hot fat.
4. Serve halved with a little parsley and / or a piece of cocktail tomato as a spoonful or several eggs on a small salad as a starter.