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Ingredients

• 20-25 quail's eggs
• splash white wine vinegar

• 250 g waxy potatoes, peeled and cut into even-sized chunks
• 50 g onions, finely chopped
• 20 g unsalted butter
• 2 tsp finely chopped rosemary
• 50 g plain flour, plus extra for dusting
• 2 tbsp grated parmesan
• 2 egg yolks

• 2 tbsp white wine vinegar
• shallots, finely chopped
• small handful tarragon, finely chopped
• 6 turns freshly ground white pepper
• 5 egg yolks
• 3 tbsp hot water
• 400 g unsalted butter, melted

• knob of butter
• 1 tbsp parsley, finely chopped

Description

An Impressive Main Course Of Rosemary-flecked Potato Dumplings With Tarragon Hollandaise And Quails’ Eggs From Michael Caines

UK TV