302351 veal schnitzel lemon fried quail eggs arugula Recipes

veal schnitzels or 4 beef schnitzel, butter, oil, for cooking, chunky tomato pasta sauce, cheese, grated

veal schnitzels, olive oil, butter, garlic cloves (minced ), button mushrooms (sliced ), white wine (125ml), beef stock (or veal glaze), thickened cream (125ml double cream), dijon mustard, salt and white pepper (to taste)

veal (small schnitzels), onions, pancetta (dalmatian), olive oil, butter, garlic cloves, hot paprika, wine (white ), tomatoes (strained thick juice), bay leaf, stock (veal or beef), flour, sugar (brown ), salt

asparagus spears, trimmed, olive oil, salt and pepper, to taste, whole quail eggs, prosciutto, fresh plum tomatoes, skinned, seeded and diced, extra virgin olive oil, lemon juice, truffle oil, for drizzling

french bread , sliced on the diagonal, chorizo sausage (ready -to-eat), olive oil, quail eggs, mild paprika, salt and pepper, flat leaf parsley (to garnish )

shrimps, shelled and deveined, quail eggs, hard boiled, pack of mixed vegetables (corn, carrots and green peas), sized onion, diced, chicken broth, butter, toasted cashews (optional), cornstarch (diluted in 3 tbsp of water), salt, ground black pepper

baguette, extra-virgin olive oil, kosher salt, pepper, extra-virgin olive oil, sherry vinegar, shallot, minced, garlic, minced, salt, hot red pepper flakes, quail eggs, chopped flat-leaf parsley, chopped oregano leaves, rare roast beef, preferably freshly sliced

veal cutlets, waxed paper, flour, salt and pepper, eggs, a drizzle extra-virgin olive oil, cracker meal , found near bread crumbs or at fish counter in market, butter, for frying, whole nutmeg, chopped fresh parsley, for garnish, lemon, cut into wedges

veal schnitzels, plain flour, olive oil, brown onion, finely chopped, shortcut bacon, chopped, button mushrooms, thinly sliced, thickened cream, fresh flat-leaf parsley, chopped, salt, pepper

pickling liquid from pickled quail eggs, dijon mustard, salt, black pepper, vegetable oil, olive oil, organic baby watercress (12 cups) or 1 1/2 lb regular watercress (4 large bunches), coarse stems discarded, pickled quail eggs or 5 pickled regular large eggs, halved, quartered, or sliced

quail, cleaned, salt, divided, pepper, divided, all-purpose flour, vegetable oil, water, all-purpose flour, milk

quail, dressed, water, lemon juice, worcestershire sauce, olive oil, butter or margarine, garlic, crushed, fresh mint, chopped

fresh quail eggs, vinegar, ground pork, dried sage, dried thyme, chili flakes, salt and pepper, plain flour, egg , hens , beaten, crushed plain corn flakes or 100 g fresh breadcrumbs, rapeseed oil

fresh green asparagus, trimmed and cut into 2- inch pieces, water, butter, minced yellow onions, minced leeks, white part only, salt, freshly ground white pepper, chopped garlic, all-purpose flour, heavy cream, creme fraiche, hard-boiled quail eggs, halved, caviar, chopped chives

dried porcinis, madeira or wine, butter, onions, chopped, leek, white and light green parts only, thinly sliced, garlic, minced, button mushrooms or cremini, flour, chicken or vegetable stock, fresh thyme, heavy cream, salt and freshly ground black pepper, hard boiled quail eggs, halved

tempura sauce or dark soy sauce, sugar, crushed garlic, scallion , thinly slices, sesame oil , or sesame chili oil if you prefer, filet mignon, leaves, romaine lettuce, asian pear , julienned, raw pine nuts , or sesame seeds, raw quail eggs

veal scaloppini, all-purpose flour, salt and freshly ground black pepper, olive oil and butter, equal amounts, enough to coat the skillet, plus 1 tbsp, chicken stock, capers, lemon, juiced , plus 1/2 lemon thinly sliced, for garnish, chopped parsley leaves, for garnish