| | QUAIL EGGS |
| 12 | | Quail eggs |
| 1 | tb | Rice wine vinegar |
| | Water |
| | SPICED BISCUITS |
| 2 3/4 | c | Bread flour |
| 2 3/4 | c | Cake flour |
| 1/2 | tb | Salt |
| 3/8 | c | Sugar |
| 1 | ts | Ancho chile powder |
| 4 | tb | Baking powder |
| 1/2 | tb | Minced fresh thyme |
| | Above lemon; minced , Zest of |
| 1/2 | c | Chilled butter; (4 ounces) |
| 2 | | Whole eggs |
| 12 | oz | Buttermilk; (Place 2 eggs in a |
| | ; pint cup and top |
| | ; fill with milk to |
| | ; the top) , About |
| | LEMONGRASS-CRAB-FENNEL SALAD |
| 2 | | Stalks lemongrass; finely minced, |
| | ; white part only |
| 1/2 | c | Extra virgin olive oil plus 1 tablespoon |
| 3 | | Scallions; 1/16-inch slice, |
| | ; green/white |
| | ; separated |
| 1 | | Lemon; Juice of |
| 1/2 | tb | Coarse ground; toasted coriander |
| 1 | lg | Head fennel; de-cored and shaved |
| | ; paper thin |
| 1/2 | lb | Fresh crab leg meat; picked through |
| | ; thoroughly |
| | Salt and white pepper to taste |
