* Note 1: If quail eggs are unavailable, the smallest chicken eggs that you can find are a good substitute. Hard-boil them, and proceed as with quail eggs. * Note 2: Serrano ham is available in Latin markets, prosciutto is a good substitute. Bring 2 quarts of water to a gentle boil. Carefully lower quail eggs into the water; cook for 2 1/2 minutes. Remove and shell immediately. Add mustard, sherry vinegar and whole egg to the bowl of a food processor fitted with the metal blade. Blend for 3 seconds. In a cup with a spout, mix the 2 oils. With the motor of the food processor running, add the oils in a thin stream. Mayonnaise should thicken after about 3/4 of the oil has been added. Season with salt and pepper. Let eggs come to room temperature. Place ham slices on 6 small plates and spread 1/6 of mayonnaise over each slice. Cut eggs in half and place 3 halves on each plate. Garnish each egg with a small piece of black olive, and garnish each plate with 3 asparagus tips. This recipe yields 6 appetizer servings. Suggested drink: Hidalalgo Manzanilla, La Gitana Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-1G08 broadcast 04-29-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 05-06-1998 Recipe by: David Rosengarten
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|Serving Size: 1 Serving (23g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 170 (100%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||25 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 0mg||0 %|
|Sodium 22.4mg||1 %|
|Potassium 2.8mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.1g|
|Protein 0.1g||0 %|
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Calories per serving: 170
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