Boil chicken ventricles in salted water until tender.
In vegetable oil, fry the quail meat along with onions and carrots, add butter, chicken liver and confit ventricles, simmer until tender.
In a blender, punch the finished ventricles, quail meat and chicken liver until smooth.
Cool the resulting pâté and then form the pâté in the form of eggs. Dip the finished eggs 5-6 times in apple juice along with gelatin to form a glaze. The result should be a real glaze, similar to the shell of a quail egg.
To prepare hay from vegetables, finely chop the strips of eggplant skins, leeks, carrots. Fry in deep fat and get thin crispy straws.
Put hay from vegetables and 3 eggs on a plate.