Sauté shallots in olive oil-butter mixture, add milk, whipped cream and chicken stock. Cut potatoes into slices, add.
Cook for a few minutes. Cut wild garlic, add, lightly roll a little. Mix with hand mixer. Season to taste. Poach quail’s egg in vinegar water and use as a dip.
Tip: Instead of clarified butter, you can use butter in most cases.
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