Cailles Aux Laitues

Quails With Lettuce


  • For 4 quails—4 lettuce
  • 1 slice of gammon
  • ½ pint of veal stock, salt and pepper


Having washed the lettuce, blanch it in salted water for about 5 minutes. Drain well, and put it in a saucepan, which must not be too large, on the gammon rasher. Simmer gently for about 10 minutes, and moisten with a little stock and season with a little salt and pepper. Cover closely, and simmer gently, preferably in the oven, for about 1 hour.

The quails are covered with rashers of bacon fat, put in a saucepan in which they fit closely, and only half covered with stock, and well seasoned with salt and pepper. Bring to the boil and simmer gently for 30 minutes. To serve, put the lettuce on a dish, then the quails, from which the larding bacon has been removed, and moisten with a little strained stock.