Farced Quail Eggs w/Ham Drizzle

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   Because I serve this as a tapas, Margi asked that I post it here. 

The basic recipe is posted in the British Isles forum. But here it is again:

Farced Eggs
12 quail eggs or 4-6 hen’s eggs, hard cooked and peeled.
½ lb country ham, ground
½ lb chicken, venison, beef, or veal, ground
2 tbls sweet herb mixture*
1 tsp nutmeg
½ tsp mace
2 egg yolks
Salt & pepper to taste
Flour for dusting
Oil for frying

Mix the ham, other meat, herbs, and seasonings until well combined.

For quail eggs, take about 1 ½ tablespoons of the mixture and form it into a ball. Adjust accordingly if using hen’s eggs. Flatten the ball in the palm of your hand (it helps if your hands are slightly damp). Place an egg in the center of this patty and wrap the forcemeat around it, keeping the thickness as even as possible and covering the egg completely. Roll in flour, shaking off any excess, and set aside until all the eggs are ready.

Heat enough oil to come halfway up the eggs, until very hot---about 350F. Fry the balls in batches, turning frequently, until golden brown on all sides, about three minutes in total. Drain on a rack.

Serve as a garnish to a fancy dish, or as an appetizer. 

For the ham drizzle, minch a shallot very fine and saute it in a little lard or olive oil. Add a handfulf of minced, cooked ham, and cook until warmed through. Sprinkle with a tablespoon or so of flour. Cook another minute to destroy the raw flour taste and add a cup or so of ham stock. Cook until slightly thickened.

Split the eggs the long way. Coat the bottom of a small plate with some of the sauce. Arrange 3 egg halves in a triangle, and, with the tip of a spoon, drizzle addition sauce over them.

Althernatively, use the same forcemeat mixture to make forcemeat balls. Just roll it into small meatballs, about the size of large marbles. Coat and fry the same way. For these I use four as a tapas, arranging three in a triangle and topping them with the fourth one to form a pyramid. 

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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Topic: Farced Quail Eggs w/Ham Drizzle Posted: 16 October 2012 at 13:34
	Because I serve this as a tapas, Margi asked that I post it here. The basic recipe is posted in the British Isles forum. But here it is again: Farced Eggs 12 quail eggs or 4-6 hen’s eggs, hard cooked and peeled. ½ lb country ham, ground ½ lb chicken, venison, beef, or veal, ground 2 tbls sweet herb mixture* 1 tsp nutmeg ½ tsp mace 2 egg yolks Salt & pepper to taste Flour for dusting Oil for frying Mix the ham, other meat, herbs, and seasonings until well combined. For quail eggs, take about 1 ½ tablespoons of the mixture and form it into a ball. Adjust accordingly if using hen’s eggs. Flatten the ball in the palm of your hand (it helps if your hands are slightly damp). Place an egg in the center of this patty and wrap the forcemeat around it, keeping the thickness as even as possible and covering the egg completely. Roll in flour, shaking off any excess, and set aside until all the eggs are ready. Heat enough oil to come halfway up the eggs, until very hot---about 350F. Fry the balls in batches, turning frequently, until golden brown on all sides, about three minutes in total. Drain on a rack. Serve as a garnish to a fancy dish, or as an appetizer. For the ham drizzle, minch a shallot very fine and saute it in a little lard or olive oil. Add a handfulf of minced, cooked ham, and cook until warmed through. Sprinkle with a tablespoon or so of flour. Cook another minute to destroy the raw flour taste and add a cup or so of ham stock. Cook until slightly thickened. Split the eggs the long way. Coat the bottom of a small plate with some of the sauce. Arrange 3 egg halves in a triangle, and, with the tip of a spoon, drizzle addition sauce over them. Althernatively, use the same forcemeat mixture to make forcemeat balls. Just roll it into small meatballs, about the size of large marbles. Coat and fry the same way. For these I use four as a tapas, arranging three in a triangle and topping them with the fourth one to form a pyramid.

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 16 October 2012 at 13:48
	Brook. Thanks so much for posting. Truly enjoyable preparing this Tapa ( arrow down for photo served with olives ). Photo Courtesy: 123Rf and Fotosearch. Brook´s Farced Egg served with Olives as a Tapa. Kindest, Mar.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

gonefishin Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 20 September 2012 Status: Offline Points: 1778	Post Options Post Reply Quote gonefishin Report Post Thanks(0) Quote Reply Posted: 16 October 2012 at 17:53
	Thanks Brook! I do love quail eggs, sometimes they're just the perfect size of white and yolk. But I don't always have ideas for a full dozen! this is a welcome addition, thanks! Dan
	Enjoy The Food!