Le Petit Oeuf Bleu

February 19, 2008


These little bites should be fed to your date on Valentine’s Day while she lounges on a brocade chaise in between raising the glass of champagne to her generous lips. Her raw silk robe will melt and hydrate her supple brown skin.

Don’t eat the whole dozen while you’re daydreaming, David. Save some for later.

A dozen quail eggs
1 teaspoon tarragon mustard
2 Tbs Roquefort or Bleu D’ Auvergne
2 teaspoons olive oil
Sea salt
Hungarian Hot Paprika
Parsley leaves for garnish

Bring a small pot of water to a boil. Add the eggs and boil for 2 and one half minutes. Remove and submerge in cold water immediately for 5 minutes.

Peel the eggs and  slice in half. Remove the yolks and set the whites aside. Combine the yolks with the mustard, olive oil and cheese. Taste and adjust salt.

Fill the whites with the yolk mixture, dust with paprika and garnish with parsley. Pop the Champagne.