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Xmas Nibbles: Scotch Quail Eggs

ch4 teletext

12 quail eggs
8 oz sausage meat
1 tablespoon chopped parsley
1 salt and pepper
1/2 teaspoon cayenne pepper
1 small egg
6 tablespoon fine dry breadcrumbs
2 tablespoon flour
1 oil for deep-frying

Place the quail eggs in a saucepan of cold water. Bring to the boil and boil for 3 minutes. Plunge quail eggs in cold water, cool shell and pat dry. Mix together sausage meat, parsley, salt, pepper and cayenne. Beat egg. Roll shelled quail eggs in flour. Coat the quail eggs in a layer of sausage meat, wrapping the sausage meat around the eggs. Dip the coated eggs in beaten egg, then roll thoroughly in breadcrumbs. Pour oil in a deep frying pan, up to 1/2 in/1 cm. Heat oil. Fry Scotch quail eggs until deep brown on all sides, around 5 mins. Remove and drain. Converted by MC_Buster. NOTES : Makes 12 Recipe by: Teletext (Ch4) Converted by MM_Buster v2.0l.

Yield: 1

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