Three forms with eggs

00153 THREE FORMS with ROUND EGGS SMOKED STURGEON and caviar INGREDIENTS for 4 PEOPLE 100 g of smoked sturgeon, 50 g of fresh caviar, an egg, a tablespoon of chopped parsley, 1/2 red onion, salt Make firm the egg into boiling salted water for 10 minutes to cool under the cold water jet and shell it.

Divide the egg white from the egg yolk and then toss them separately through a sieve.

Peel and finely chop the onion, place in a colander and rinse it under the tap, put it in a towel and squeeze it.

Stir the caviar with the mimosa with egg, parsley and chopped onion.

Cut the sturgeon into four broad, thin slices.

Arrange the mixture of caviar in the center of each slice and stow 'em forming parcels.

SCOTTISH OVAL with QUAIL EGG INGREDIENTS for 4 PEOPLE 100 g pork rillette, fresh quail eggs 2, 5 g of butter, 1/2 finely chopped shallots, 1/2 lemons untreated, 2 Sage leaves, chopped egg, 50 g breadcrumbs, 5 dl of peanut oil, nutmeg, salt and pepper hard boil the quail eggs in boiling salted water for 3 m.

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In a saucepan melt the butter and add the shallots, and saute for 5 minutes on low heat and let cool.

Perfumed with the grated lemon rind, nutmeg and Sage, add the minced meat, mix and add salt and pepper.

Divide the meat mixture in two parts, modellatelo around the eggs and put in refrigerator for 2 hours.

After this time, beat with a fork, a plate, the egg and place in another Bowl the grated bread.

Pass the meatballs first in egg and then in bread, repeat the operation.

You heat the oil in a frying pan and friggetevi the meatballs for about 5 m.

Dry the meatballs on absorbent paper and divide the Meatballs in half.

STRACCIATELLA and gold CUBE 2 dl light and concentrated broth, a spoonful of agar-agar, an egg yolk, a bit of nutmeg, a teaspoon of peanut oil, a leaf of gold, salt, white pepper to reel.

Stir a teaspoon of cold broth with egg yolk, salt, pepper and nutmeg.

Beat with a whisk and passed to the strainer.

Heat oil in a pan on low heat, pour the yolk and turn the pan to form a very thin layer.

Turn the omelette just begins to stiffen, and cook at low heat.

When cooked, place on paper towel, refrigerate and cut into very thin slices.

Prepare the gelatine, joining the remaining broth agar-agar, stir and bring to a boil for one minute remove from heat and let cool.

Pour the broth gelatinato in a small rectangular mold and, when it starts to stiffen, add the tortilla strips and the gold leaf into pieces.

Place in the refrigerator to cool, remove sides and cut into cubes.