1886—Cailles à la Dauphine

Wrap each quail in a buttered vine-leaf and a thin, square slice of bacon, and roast them for ten minutes.

Meanwhile, prepare a well-seasoned purée of fresh peas with lettuce, and reduce it to a somewhat stiff consistence.

Line the bottom and sides of a deep dish with very thin slices of ham; pour the purée into it; smooth the surface, and half-plunge the quails into this purée.

Place in the oven for ten minutes, and this done, send the dish to the table immediately.