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3 large chicken egg yolks
a few spoons of fresh herbs
4 spoons of lemon juice
1 to 1 1/2 cup of olive oil
24 quail eggs
salt and fresh pepper
First the Mayonnaise: Put the yolks, salt, and
half of the lemon juice in a bowl and whisk
until smooth. Whisk in the oil very smoothly
and slowly at first, a few drops at a time, and
more generously as you progress. Do this
with patience. Whisk in the remaining half
of the lemon juice.
Let the mixture sit refrigerated for a few
hours. If you want herbed mayonnaise, add
selected herbs prior to refrigeration (for this
recipe we recommend fresh tarragon or dill).
Meanwhile, deal with the quail eggs: Drop
them in boiling water. Turn off the heat and
let sit for 10 minutes. Get the servants to
peel them. Salt and top off with a bit of
herbed mayonnaise.
Serves 24 cannibal quails or two humans
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