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Quail Egg Hors D'oevres
In hors-d'oeuvre trays, cut them in half take out the yolks & mash them with a little dijon mustard & mayonnaise until it's a light consistancy but not runny. Take the egg white part & fill the cavity with the caviar of your choice. Fill the cavity of a small pastry tube withh a star tip & top the caviar with the yolk mixture. Now if your on a limited budget or can take or leave the caviar, do the opposite. Fill the white with the yolk mixture & top with caviar.
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