Yukon Gold Mouselline

Chef Drew Deckman

Yukon Gold Mouselline with Seared Asparagus, Fried Quail Egg & Veal Stock Reduction by Chef Drew Deckman

Serves 4 people


  • 2 lbs. Yukon Gold potatoes, peeled and cut into large cubes
  • 8 oz. non-salted butter
  • 2 oz. extra virgin olive oil
  • 1 cup heavy cream
  • 12 pieces large asparagus
  • 4 ea. quail eggs
  • Approx. ¼ cup veal stock reduction
  • tt. White pepper & 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


  • A spoon of potato puree, 3 pieces sautéed asparagus, one quail egg and spoon of veal stock reduction.