Cakes with quail eggs
8 servings
60 minutes
Quail egg tarts are an exquisite appetizer of European cuisine that harmoniously combines the richness of liver flavor, the tenderness of cream, and the zestiness of orange peel. The origins of this dish trace back to French gastronomic traditions where liver pâté was served with toast and fruity notes. Here, the classic takes on a new form – small airy tarts on crispy pieces of bread. The creamy liver mixture gently envelops the quail egg, while the orange zest and olives add a contrast of freshness and mild bitterness. This is an ideal choice for buffets and festive tables where elegance and rich flavor are required. The tarts are garnished with herbs and orange slices, making them not only delicious but also visually appealing.
1
Cut the liver into pieces. Finely chop the onion, lightly fry it in some oil, add the liver, and cook everything together, covered, until done. Season with salt, pepper, and nutmeg. Cool and pass through a meat grinder twice. Add 6 tablespoons of oil to the mixture, pour in the cream, and beat well.
- Chicken liver: 400 g
- Onion: 1 head
- Butter: 250 g
- Cream 25% fat: 4 tablespoons
- Nutmeg: pinch
- Ground red pepper: pinch
- Salt: to taste
2
Cut circles from slices of the loaf with a round cutter, lightly fry them in the remaining oil, and cool.
- White loaf (baton): 1 piece
- Butter: 250 g
3
Place the liver mixture in a pastry syringe with a decorative nozzle and squeeze it onto circles of bread. Top with a boiled quail egg, sprinkle with orange zest, and decorate with olive slices, a wedge of orange, and herbs.
- Quail egg: 16 pieces
- Oranges: 2 pieces
- Pitted black olives: 8 pieces
- Fresh herbs: 1 bunch
