Poached Quail Egg Salad with Watercress and Tarragon Sauce

Serves: 6 Ingredients:  18 quails’ eggs For the watercress and tarragon sauce:  2 oz (50 g) watercress, dried on kitchen paper  1 tablespoon tarragon leaves  1 large egg  ½ teaspoon salt  1 small clove garlic, peeled  1 level teaspoon mustard powder  4 fl oz (120 ml) groundnut oil  1 fl oz (25 ml) olive oil […]

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