3676 Cailles à la Dauphinoise

Name: Cailles à la Dauphinoise
Cuisine: France
Ingredients: quails; peas; cooked ham; lettuce; fresh peas; pork fat; salt; quail

Preparation info

Appears in

Published 1903

Method

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