Name: Salad of Quails with Wild Mushrooms (Salade de cailles aux champignons des bois)
Prep time: 45 min
Total time: 45 min
Yield: For two people
Cuisine: French
Ingredients: salt, pepper; 200 g (7 oz) lamb’s lettuce (mâche) or Batavian endive; 200 g (7 oz) wood mushrooms (chanterelles); 1 teaspoon of strong Dijon mustard; 2 tablespoons red wine vinegar; 5 tablespoons olive oil; 15 g (½ oz) butter; 2 plump quails; a small bouquet of chives, parsley and chervil, finely chopped

Preparation info

For
two
people

Difficulty
Easy
Ready in
45 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

200 g (7 oz) lamb’s lettuce (mâche) or Batavian endive
200 g

Method

Preheat the oven to 250°C/500°F/Mark 10. Wash and drain the salads and the chanterelles. Heat 1 tablespoon of olive oil in a frying-pan over a brisk heat and when the oil is smoking throw in the mushrooms. Sauté them rapidly for 3–4 minutes and drain in a coland