1 dozen quail eggs
12 slices salami, not too thick
Boil eggs 4 minutes; drain off hot water and cool eggs in cold water.
Formal presentation: Peel and rinse eggs, letting them dry briefly in a colander or on a towel. Wrap each egg in a slice of salami, securing with a toothpick.
Informal presentation: Eggs may be peeled and rinsed before serving or served in the shell and peeled just before eating. Wrap each egg in a slice of salami and eat.
From Amelia Romoff
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
