More Great Recipes: Appetizer

POACHED BABY QUAIL EGGS ON MINIATURE BRIOCHE WITH NICOISE OLIVE SAUCE


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Serves 8 | Prep Time | Cook Time

Ingredients

1 tablespoon vinegar
8 quail eggs
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Nicoise Olive Sauce:
½ cups Browned Chicken Stock – see recipe in sauces and dressings
½ cup Nicoise olives, pitted
¼ cup extra virgin olive oil
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8 miniature Brioche – may be made in advance and frozen:
1 package yeast
2 teaspoons warm water

2 teaspoons salt
2 tablespoons sugar
1½ tablespoons milk
3¾ cups flour
6 eggs
1 pound butter, room temperature
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Garnish
1 tablespoon Chives, sprinkled on top of each serving


To prepare Browned Chicken Stock, preheat oven to 500 degrees. Place olive oil and bones in large roasting pan. Bake in oven 1 hour. Turn bones if not browned. Cook 1 hour more. Do not burn. Remove bones and place in large stockpot. Add vegetables to pan and bake 45 minutes to one hour more. Reduce temperature to 375 degrees if it is browning too quickly. Add vegetables to stockpot with bones.


Add water to pan which bones and vegetables were roasted in. Place on stove over high heat. Scrape pan to loosen meat. Bring to boil and pour over vegetables and bones. Add more water and fill pot to two inches from top. Add thyme and peppercorns. Bring to simmer and cook 8 hours. Strain and chill. Remove fat. Reduce by half. Freeze in plastic containers until ready to use. We may need to explain what reduce means. We do not have a glossary here


Bring a large saucepan of water, almost to the top, to a boil. Add vinegar. Carefully break 1 quail egg into a small cup. Repeat with the other eggs. Reduce heat. Place quail eggs in simmering water, one at a time. Remove and trim eggs. Place in a bowl of cool water. When ready to serve, drain water and carefully pour hot water over eggs to heat.


For Nicoise Olive Sauce, bring Chicken Stock to boil. Simmer and reduce by half. Add olives and extra virgin olive oil and puree until smooth. Store in container in refrigerator until ready to use. Heat before serving.


For Brioche, Dissolve the yeast in warm water in a bowl. In another bowl, dissolve the salt and sugar into the milk. Place the salt-milk mixture into the bowl of an electric mixer, using the dough hook attachment. Add the flour and the yeast solution and beat for 2 minutes on the low speed. Add 4 eggs all at once and continue to beat until dough is firm and smooth. Add the remaining 2 eggs one at a time. Add the butter a piece at a time. Beat at medium speed until butter is incorporated.


Be aware that the dough is very stiff and can cause the machine to move around on the counter. You can purchase rubber grips at specialty stores to help prevent the machine from sliding on the counter.


Place dough in a large bowl and cover with plastic wrap. Let stand at room temperature for 1½ to 2½ hours. When the dough has risen to twice its original size, punch it down and stretch it twice. Let dough rise in the refrigerator for 2 to 3 hours. Punch down and cover tightly with plastic wrap and keep refrigerated overnight.


The next day, shape on a cold, floured board. Place in 2 buttered 9 inch loaf pans and let rise 2 to 3 hours at room temperature. Bake at 400 degrees for 25 to 30 minutes. Invert in a cookie sheet. Cool.


Cut tops off Broiche and heat. Place 1 quail egg on each piece of Brioche and pour Nicoise Olive Sauce over. Garnish with chives. Serve and enjoy!


Pairs Well With


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