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Petits Croustades De Cailles À La Carême

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Nutritional information

24 cal
2 g
59 mg
4 mg
12 mg

Petits Croustades De Cailles À La Carême

  • Eggetarian
  • 40 mins
  • Serves 36
  • Easy


  • For Quail’s Egg Filling :


Petits Croustades De Cailles À La Carême might be a new name to some people, but it is one of the most commonly consumed Hors d’œuvres in France.

Croustades are small round cases filled with quails’ eggs and their origins have yet to be confirmed. Some say that it was originated in Russia and was served as a snack alongside caviar and meats. Others believe that it was China that introduced croustades to Russia.

Health Benefits:

One of the best things about Croustades is that there are not hard and fast rules that go with it. People can use any filling they want to fill their croustades and make it as healthy as they like.  The filling can be of stir-fried vegetables or baked lean meats.

Just season it deliciously and fill these croustades with whatever you like. This comfort food is good for satiating appetite and encourages eating less.

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How to Make Petits Croustades De Cailles À La Carême

  1. Begin by preheating the oven at 350°
  2. For the croustades, take each slice of rye bread and cut 2-inch circles out of it.
  3. Press the bread circles into mini muffin tins in the form of a base. Brush the top of the bread with melted butter and place the muffin tins in the oven to bake for 10-15 minutes. Remove the tins from the oven when the bread is lightly toasted.
  4. When the bread slices has cooled down, remove from the muffin tins and arrange them in a baking sheet.
  5. For quail’s Egg Filling, drop a dollop of crème fraîche and break one quail’s egg in each croustade and season with salt and pepper.
  6. On top of the croustades, drizzle with shreds of Swiss cheese and place them in the oven to bake for 6 minutes, or until the cheese melts and the eggs are slightly cooked through.
  7. Remove from the oven, garnish with chopped chives and serve!


  • Croustades were made popular by the chef-extraordinaire Marie-Antoine Carême.

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.


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