QUAIL EGGS POACHED IN RED VINEGAR, CRISPY GARLIC BREAD, MIXED GREEN SHOTS

Quantities for 6 person
 

INGREDIENTS

• 12 pc egg quail
• 1 liter water
• 20 ml white vinegar

FOR THE SAUCE

• 150 ml red vinegar
• 150 gm mushroom  
• 1 pc onion
• 150 gm breast smoked meat(any)
• 1 pc aromatic garlic, thyme, bay leaves
• 20 ml veal stock
• 150 gm carrot
• 20 gm unsalted butter
• 20 gm wheat flour

FOR THE FILLING

• 0.25 boot parsley
• 6 pinch salt
• 6 round pepper mill
• 50 gm unsalted butter:
• 2 pc aromatic garlic, thyme, bay leaf
• 200 gm mesclun salad
• 2 ml walnut oil
• 200 gm Country bread
• 1 pc Clove of garlic

 

DIRECTION

• In a saucepan, bring water and vinegar to a simmer. 
• Break the eggs one by one and using a spoon, fold the white so it coats completely yellow. 
• Cook the eggs for about 1 min.
• Wash-ups and drain, then place in a bowl. 
• The flavor of walnut oil, a little salt and pepper.

FOR THE SAUCE

• Pour red vinegar into a saucepan and cook, then let it reduce until a thick syrup.
• Melt the butter in a pan, then sweat the onions.
•  Add carrots, mushrooms, meat(any) and herbs. 
• Cook for a few moments, then add flour and cook for 3 minutes.
• Then pour the reduced vinegar and veal stock, bring to low heat and cook over very low heat for 20 min.

FOR THE SAUCE

• Wash and peel vegetables. 
• Cut the carrots into small dice. 
• Finely chop the onion. 
• Cut the mushrooms into quarters. 
• Remove stems and chop the parsley.
• Cut the meat(any) into small piece of meat fat smoke. 
• Cut bread slices into whistles (bevels).
• Peel the mushrooms and cut into quarters.
• Rub the bread slices with peeled garlic.
• In a skillet, melt butter and brown the slices of bread. 
• To obtain a uniform golden brown, remove the bread on a paper towel, the salt and set aside.
• Arrange the bread slices in soup bowls, then place the eggs. 
• Add topping and drizzle the sauce generously. 
• Then sprinkle the dish with chopped parsley.
• Serve hot and make-ups in a separate plate.