List of Ingredients
- 2 OZ. of ground veal
- 12 of quail eggs
- 6 of slices of bread
- 2 of egg whites
- 1 of large egg
- parsley
- chives
- mixed sprouts
- seasonal salad greens
- all-purpose flour
- 1 TBSP. of milk
- Tabasco sauce
- peanut oil
- salt
- pepper
Method
Mix the meat with the egg whites, 1 Tbsp. minced parsley and chives, a few drops of Tabasco sauce, salt and pepper.
Cook the quail eggs in boiling water for 3 minutes. Drain and cool them under running water. Shell them carefully.
Form 12 meatballs with a quail egg in the center of each.
Slowly heat peanut oil to 350°F.
Beat the large egg with 1 Tbsp. milk and some salt and pepper in a shallow bowl. Remove the crust from the bread, break it into crumbs and place in another shallow bowl. Place flour in a third shallow bowl. Bread the meatballs by coating them first in the flour, then in the beaten egg, and finally in the bread crumbs. Fry the meatballs and drain them on paper towels to remove excess grease. Serve warm with some salad greens and a handful of sprouts.