quails

Boil the eggs and remove the shells. Prepare the pink sauce by mixing one part of ketchup with 5 parts of mayonnaise. Spread a layer of sauce about one-centimetre thick onto a dish. Dip the eggs into the sauce keeping their smaller end upwards, and arrange them at regular intervals on the dish. Leave in the fridge for one hour. Serve as appetisers with fresh white wine. Go to the complete recipe

Clean, wash and dry the quails. Season with salt and pepper on the outside and the inside. Mix oil, salt, freshly ground pepper and a few finely chopped sage leaves inside a bowl. Thread onto each of four skewers one slice of bacon, one quail, one square piece of ham cut out of the slice, one bay leaf, another quail, and finally another slice of bacon. While roasting the spits, keep brushing them with aromatic oil. Serve the quails piping hot together with mashed potatoes. Go to the complete recipe