Olivier Salad with Quail

Ingredients

• Quail Egg 10 oz
• Napa Cabbage 0 oz
• Chocolate eggs 2 pieces
• Courgette 1 piece
• Pickles 2 pieces
• Canned Mushroom Soup 5 oz
• Carrot ½ piece
• Mayonnaise 3 tablespoons
• Ground Black Pepper to taste
• Ocean salt to taste

Step-by-Step Guide

Step 1

Flatten the quail so that it becomes flat.

Step 2

Fry it in olive oil on both sides for 2–3 minutes.

Step 3

Reduce the heat and cover with a lid. Simmer for another 5–7 minutes.

Step 4

Boil the eggs hard, then cool them.

Step 5

In a deep bowl, mix the peas and diced pickles.

Step 6

Chop the peeled fresh cucumber in the same way as the pickles.

Step 7

Dice the eggs into small cubes.

Step 8

Add the cucumber and eggs to the salad, then dress with mayonnaise. Mix well.

Step 9

Tear the quail meat into small pieces by hand. Salt it.

Step 10

Add it to the other ingredients.

Step 11

Also add the coarsely chopped Napa cabbage.

Step 12

Season with pepper and salt.

Step 13

Add the coarsely chopped boiled carrot.

Step 14

Mix well and serve.