Appetizer Side Dish

Potato Mousseline

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  • Potato Type: Yellow
    Cuisine: American
  • Serves: 4
    Prep Method: Boiled
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Recipe by: Drew Deckman

Potato Mousseline with Seared Asparagus, Fried Quail Egg & Veal Stock Reduction


  • 2 lbs. yellow potatoes, peeled and cut into large cubes
  • 8 ounces non-salted butter
  • 2 ounces extra virgin olive oil
  • 1 cup heavy cream
  • 12 pieces large asparagus
  • 4 quail eggs
  • Approx. 1/4 cup veal stock reduction
  • White pepper and sea salt to taste


  1. Cook the potatoes until done in salted water
  2. Strain, rice the potatoes add butter, heavy cream & olive oil, combine well
  3. Salt & pepper to taste
  4. Peel asparagus and cut into 4 inch pieces
  5. Sautee in olive oil using a very hot pan
  6. Fry the quail egg sunny side up in a Teflon pan
  7. To plate- a spoon of potato puree, 3 pieces sauteed asparagus, one quail egg and spoon of veal stock reduction


You may also like our Olive Oil and Yogurt Whipped Potatoes with Sunflower Seed Dukkah recipe.


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