Poached Quails' Egg Salad with Watercress and Tarragon Sauce
"This may sound more difficult than it is but it’s actually blissfully simple and can all be made well in advance...."
INGREDIENTS
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18 quails’ eggs
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2 oz (50 g) watercress, dried on kitchen paper
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½ teaspoon lemon juice
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freshly milled black pepper
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1 tablespoon tarragon leaves
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1 large egg
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½ teaspoon salt
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1 small clove garlic, peeled
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1 level teaspoon mustard powder
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4 fl oz (120 ml) groundnut oil
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1 fl oz (25 ml) olive oil
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1 teaspoon white wine vinegar
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4 oz (110 g) fresh watercress
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2 oz (50 g) Rocket leaves
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a few chives, finely snipped
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