3686 Cailles aux Petits Pois à la Romaine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook the quails en Casserole with a little butter.

Meanwhile, lightly colour in butter, 1 small chopped onion and 25 g (1 oz) chopped ham for each quail. Add some fresh peas, cover very tightly with a lid and cook together without any liquid. The peas should be ready at the same time as the quails.

Serve the quails and the peas in separate deep dishes or timbales covered with lids. The guest selects and mixes the two items.