Scotch Eggs With Bois Boudran Dipping Sauce

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Great British Chefs
Nutrition per serving    (USDA % daily values)
Uploaded by: Great British Chefs


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Ingredients for 12 servings

12 quail eggs

750 g of sausage meat

50 g of Maille Dijon Mustard

5 g of chives, chopped

5 g of chervil, chopped

1 egg

10 g of St Lorenzo Sea Salt

1 pinch of ground white pepper

vegetable oil, for frying

1 egg, beaten

200 g of flour

10 g of salt

100 g of breadcrumbs

150 ml of rapeseed oil

50 ml of white wine vinegar

85 g of ketchup

100 g of shallots, finely chopped

15 g of chervil, finely chopped

10 g of tarragon, finely chopped

5 g of chives, finely chopped

2 tomatoes, peeled and diced

5 drops of Tabasco

1 tsp of Worcestershire sauce

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