Artichoke nests with quail eggs and bechamel with eels


To continue with a healthy diet on holidays, you can make some artichoke nests with quail eggs and bechamel with eels, it is a very rich, inexpensive starter and will decorate your table with a beautiful presentation.

The ingredients 8 artichokes, 8 quail eggs, 100 grams of baby eels, 200 milliliters of milk, 20 grams of flour, 20 grams of butter, the juice of 1 lemon, substitute for red and black caviar, 1 pinch of nutmeg and salt.

The preparation Clean the artichokes, remove the outer leaves, cut the base and the tips. Cook them in water with salt and lemon until they are tender. Boil the eggs for about 5 minutes, when they are done, peel them and reserve. In a stainless steel saucepan, toast the flour, add the butter and milk, a pinch of nutmeg and salt, cook while stirring so as not to make lumps and remove when this bechamel has thickened, then add the gulas.

Drain the artichokes well and place them in a bowl, opening them a little to fill with the quail eggs, then pour the bechamel with the eels and finish decorating with the caviar substitutes.

The tasting A delight that will make your guests congratulate you on your work in the kitchen and they will appreciate a light dish so tasty, with an extreme combination of flavors.

Share Artichoke nests with quail eggs and bechamel with eels

  • Facebook
  • Twitter
  • Flipboard
  • E-mail
  • Cookbook
  • Eggs
  • Artichoke
  • bechamel
  • quail
  • gulas


  • Facebook
  • Twitter
  • Flipboard
  • E-mail
Tags:  Desserts Selection Recipes 

Interesting Articles