COOKING WITH CORINNE

This month I am exploring the immensely popular nosh in a glass called Verrines , a culinary phenomenon that has enjoyed an explosion in popularity these last years years. You might be served Verrines  as an amuse bouche in a Michelin-starred restaurant, but you are just as likely to discover and enjoy it at a friend's apéritif dînatoire . Typically, Verrines are . . . Layered, to concontrast tastes, textures, and colors and that's why it make Verrines so appealing, Served in clear glasses , to appreciate the layering, Small , as most Verrine glasses sold in France are about 2 ounces, Served cold or at room temperature , so you will make it ahead, Served as an appetizer or part of a cocktail dinatoire ... a French party features sample finger food, served in waves, starting with savory noshes and ending with small desserts. RECIPE 1: QUAIL and SALMON EGGS, VEGETABLES JELLY Preparation: 15 min Cooking time: 10mn Ingredients (6 serving): - 12 quail eggs

Petit Beurre (literally "little butter") is a small rectangular cookie invented in the late nineteen-century by Louis Lefèvre-Utile, the founder of the Nantes-based company LU. This man was the first to create a cookie manufacture in France. He was also ahead on his time in terms of marketing and advertising too.  More than hundred years later, Petit Beurre is still a highlight in the long list of French classics ! Petit Beurre is crispy, not too sweet and not too rich. It perfectly accompanies a cup of tea. You will easily recognize a "Petit Beurre" by the dents all around the edges, browned ear at each corner, and tiny holes on the surface as if pricked by a needle. Children say that corners are the best, starting to eat "les petites oreilles" first ! Of course you could go to the supermarket and buy a pack of Petit LU but.... just do it in your kitchen. It's easy and much more better ! To get a perfect cutting and also to print the su