- 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
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.
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.
How to Make Petits Croustades De Cailles À La 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.