Advertisement
4
Easy
By Kit Chapman
Published 1989
Plunge the quail’s eggs into rapidly boiling water and Cook for exactly 2 minutes. Plunge into iced water. When they are cold, peel them carefully. They should be soft. (They are delicate — you will probably need spares.) Put them in cold water and store in the refrigerator.
Roll out the pastry very thinly and line four