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Quails’ Eggs with Stilton and Celery Dip
- Serves
4–6
- Difficulty
Easy
Published 1997
Quails’ eggs are now widely available, and this makes an ideal first course which can be eaten in the fingers with a drink in hand. Very finely sliced celery is stirred through the smooth Stilton cream dip, providing a good contrasting crunch. I like to stir snipped chives through, too, for the appearance as well as the flavour.
Ingredients
- Quails’ eggs (allow 3–4 per person)
Method
Boil the eggs for 4 minutes. Cool and shell them.
Put the Stilton in a food processor and whiz, gradually pouring in the single cream. When it is all a smooth thick mixture, pour it into a serving bowl, and stir through the finely sliced celery and snipped chives. Cover the dip with clingfilm till you are ready to serve it.
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