Recipe - Emerils Beggar Purses Wrapped In A Truffle Crepe

1 One half cup Milk
1 cup Truffle flour
2 Eggs
Salt; to taste
Freshlyground white pepper;
to taste
2 tablespoon Olive oil
12 Quail eggs
12 lg Fresh scallops; cleaned
1 cup Truffle Mashed Potatoes;
hot, see * Note
12 Whole Chives
1 Recipe Truffle Salsify
Relish
1 Recipe Spinach And Black
Truffle Reduction; hot, see
* Note
Chopped fresh parsley; for
garnish

* Note: See the "Truffle Mashed Potatoes", "Truffle Salsify Relish", and
"Spinach And Black Truffle Reduction" recipes which are included in this
collection.

For the crepes: In a mixing bowl, combine the milk, truffle flour, and eggs
together. Whisk until smooth. Season the batter with salt and white pepper.

Heat a lightlygreased 6inch pan. Remove from the heat and add 2
tablespoons of the batter. Lift and tilt the pan to spread the batter
evenly. Return to the heat; brown on one side only. Flip the crepe, remove
from the pan onto parchment paper.

Crack the quail eggs into individual ramekins. In a nonstick pan, heat 1
tablespoon of olive oil. When the oil is hot, carefully slide the ramekins
with the quail eggs, into the pan. Season the eggs with salt and pepper.
Fry the eggs for about 1 minute and remove from the pan and set aside.

Season the scallops with salt and pepper. In a large saute pan, heat 1
tablespoon of olive oil. When the oil is hot, add the scallops and sear for
2 to 3 minutes on each side. Remove the scallops and set aside.

Place the scallops in the center of each crepe. Place a tablespoon of the
Truffle Mashed Potatoes on top of the scallops. Lay a fried quail egg on
top of the mashed potatoes. Pull the edges of the crepe together and tie
with a long chive, forming a purselike shape.

To serve, spoon the Spinach And Black Truffle Reduction sauce in the center
of four plates. Place three scallop purees in the center of the sauce.
Spoon the Truffle Salsify Relish around the scallops. Garnish with parsley.

This recipe yields 4 main course servings or 12 appetizer servings.

Comments: The original recipe title as listed is "Emeril's Beggar Purses
Consisting Of Seared Scallops, Truffle Mash, And Fried Quail Eggs Wrapped
In A Truffle Crepe".

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A74 broadcast 11101997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11111997

Recipe by: Emeril Lagasse