1893—Cailles aux Petits Pois à la Romaine

Cook the quails in butter. At the same time, fry in butter one small new onion and two-thirds oz. of raw, chopped ham, for each quail. Add some peas, shelled at the last moment, and cook without any moistening whatsoever.

The moisture contained in the ham and peas is sufficient for the cooking. The peas should be ready simultaneously with the quails.

Serve the quails and the peas separately, in little, closed timbales. The diner mixes them.