This is the second hors d’oeuvre recipe in our kosher-fied royal wedding canape reception menu. The total menu serves a 40-person reception.Quail is kosher, and so are quail eggs. In fact, the Torah tells us that when the Israelites wandering in the desert cried out to God for meat, God sent them quail to eat.
Quail eggs with celery salt are often served as part of an English breakfast. They also make a filling, earthy canape. For breakfast they are usually served in the shell or with the shell half peeled off, but when serving them as reception finger food remove the shells entirely before you serve them.
Ingredients for Quail Eggs with Celery Salt
Makes 60 eggs.
- 5 dozen quail eggs
- 2 Tablespoons celery seeds
- 6 Tablespoons kosher salt (sea salt)
- ¼ teaspoon black pepper
- Garnish: Enough leafy herbs to generously line the serving basket or platter.
Instructions for Quail Eggs with Celery Salt
- Boil half of the eggs at a time. Bring a large pot of water to boil over moderately high heat. Boil the eggs for 5 minutes. Rinse immediately under cold water.
- Peel and dry the eggs.
- Grind or crush the celery seeds, salt, and pepper together. Keep the celery salt covered and dry until ready to use.
- For an attractive presentation on the buffet, put the peeled eggs in a basket or on a plate generously lined with leafy herbs. Put the celery salt in a bowl alongside the eggs.
Boil the eggs a day ahead. Store in the refrigerator. Peel before serving.
The next canape: Parve Gateau Opera Dessert Canape