Quail Eggs with Mushrooms

Roll out the pastry as thin as you reasonably can. Cut into circles about one a half times the size of the tart moulds, line each mould, prick the bases with a pointed knife, and slice off the surplus pastry. Put into the fridge to rest for at least half an hour. Then cook in the oven at 400°F/200°C/Reg6 for about 20 minutes or until nicely golden brown  Picture  .

Peel and roughly chop the mushrooms, and cook in a little butter for a few minutes. Season with cayenne pepper and just a pinch of salt. Make the Hollandaise Sauce  Recipe  .

Put the pastry cases on to serving plates and add a couple of spoonfuls of the mushrooms  Picture  . Put the quail eggs into simmering water, cook for a bare two minutes (no more), and use a slotted spoon to immediately put them into a bowl of cod water.

Carefully peel the quail eggs and put two eggs in each pastry case  Picture  . Carefully rewarm the Hollandaise Sauce if necessary, pour over the eggs and serve immediately  Zoom  .