Ingredients
- 1 small Shallot
- 3 small Caperberries
- 2 Egg yolks
- 3 tablespoons Olive oil (extra-virgin)
- 1 ½ teaspoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- Salt
- Pepper
- 14 ounces Beef fillet (can be finely ground by the butcher)
- 1 teaspoon Ketchup
- a little Tabasco sauce
- 1 ounce Butter
- 8 Quail eggs
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