Ingredients
- 18 peices melba thin rye bread
- 2 1/2 tbsp melted unsalted butter
- 3 ounces finely shredded swiss or gruyère cheese
- 1 tbsp chopped chives for garnish
For Quail’s Egg Filling :
- crème fraîche, to dollop
- sea salt to taste
- pepper to taste
- 36 quail's eggs
How to Make Petits Croustades De Cailles À La Carême
Trivia:
After years of preparing meals and desserts for royals and elite of France, Carême ironically died from the toxic fumes of the charcoal on which he used to cook. |