quail eggs: allow 4 to 6 quail eggs per person mayonnaise: 8 egg yolks 1 tablespoon French mustard 1 teaspoon salt 1/2 teaspoon pepper

1 litre olive oil

juice of 2 lemons

a little boiling water

To prepare eggs: put eggs in a large saucepan and slowly bring to the boil. Simmer for 5 minutes. Drain and stand under cold running water to cool. Drain well.

To make mayonnaise: put egg yolks in small bowl and beat well. Add mustard and seasonings and 1/2 teaspoon of oil. Beat again. Still beating, add oil, drop by drop, until the mayonnaise becomes thick and creamy. Then add oil 1 tablespoon at a time, beating well between each addition. Add lemon juice and pour in 1 tablespoon of boiling water, continuing to beat well. Adjust seasonings. Store in airtight container in refrigerator. Serve eggs in their shells. Each guest removes the shells and dips eggs in mayonnaise to eat. Jocelyn Van Heyst. Bon-Appetit, Exec.Chef. Magnus Johansson

~End Recipe Export- From the files of Exec.Chef Magnus Johansson ___ Terminate 1.50/Pro ! Origin: Shezza's Point - Down Under (3:640/937.7)