Cailles Aux Laitues

• For 4 quails—4 lettuce
• 1 slice of gammon
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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