|Eggs||1 Dozen, cleaned|
|Carrots||4 Medium, julienned|
|Turnips||4 , julienned|
|Quail eggs||16 (Available From Oriental Market)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
Separate the eggs and reserve the egg shells.
Save the yolks for the Charlotte Royal or another recipe.
In a mixing bowl beat the whites until just combined.
In a large saucepan bring the stock to a rolling boil.
Add the egg whites and shells.
Cover and reduce the heat to simmer.
Simmer for 30 minutes then remove from the heat and allow to cool.
Gently ladle the broth through a fine cheesecloth and into another saucepan.
Set the broth aside.
Discard the egg whites and shells.
In a saucepan blanch the carrots and turnips in boiling water for about 3 minutes.
Remove the vegetables and cool them under cold water.
In a small saucepan place the quail eggs into cold water and bring the water to a boil.
Cook for 3 minutes and then remove the eggs from the heat.
Run the eggs under cold water and peel.
Heat the strained broth to a simmer.
Add the carrots, turnips, and eggs and heat for 4 minutes.
Remove the vegetables and eggs from the soup.
Arrange the vegetables in serving bowls to form a nest.
Position 2 quail eggs in the center of each nest.
Ladle the warm broth over the vegetables and garnish with chopped parsley and 1 tablespoon of the sherry for each bowl.