16 quails' eggs
200 g/7 oz round lettuce
2 tablespoons double cream, whipped
250 ml/8 fl oz Mayonnaise
4 tablespoons orange juice, strained
salt and white pepper


1.Bring a pan of water to the boil, add the eggs and cook for 8 minutes.
2.Drain, refresh under cold water, then shell. Cut them in half.
3.Stack several lettuce leaves on top of each other, roll up and cut into slices to make thin strips. Repeat with the remaining lettuce
4. Make a bed of lettuce strips on a serving platter. Place the quails' eggs on top, in groups of 4 arranged like flower petals.
5.Gently stir the cream into the mayonnaise, then stir in the orange juice.
6.Season with salt and white pepper to taste. Pour into a sauce boat and serve with the salad.

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