Wrap each quail in a buttered vine leaf then in a thin slice of salt pork fat. Roast for 10 minutes in a very hot oven.
Have prepared a purée of fresh peas well seasoned and cooked with lettuce and reduced to a fairly stiff consistency.
Cover the bottom of a deep earthenware dish with very thin slices of cooked ham, place the purée of peas on top and smooth the surface.
Arrange the quails on top of the purée pressing them half-way into it. Place in the oven for a further 10 minutes and serve as they are.
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