Repanchous with quail’s eggs

Name: Repanchous with quail’s eggs
Yield: Serves 4
Cuisine: French
Ingredients: 1 tsp Dijon mustard; 2 tbsp olive oil; fleur de sel (optional); 1 clove of garlic, crushed; 1 bunch repanchous; 1 tbsp white wine vinegar; 75 g lardons fumés; handful of toasted walnuts, chopped; 1 tbsp walnut oil; 12 quail’s eggs

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

Repanchous or respanchous are the young twining stems of the wild black bryony, collected from hedgerows in March and April. In other parts of southern France it is known as tamis.

Ingredients

12 quail’s eggs
1 bunch repanchous
75 g lardons fumés

Europe
France
April
Mediterranean
Gluten-free
March

Method

To make the standard Raynaudes vinaigrette dressing, whisk the garlic, vinegar and mustard till creamy. Add the oils and whisk again, and season.

Bring a pan of salted water to the boil, add the quail’s eggs and simmer for 4 minutes. Drain, cool quickly in cold water, roll the eggs to break shells, then peel, starting at the blunt end. Halve 6 of the eggs, season all of them and set asi