3686 Cailles aux Petits Pois à la Romaine

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.