Cailles aux Petits pois à la Romaine (Quails with Green Peas, Roman Style)

Ingredients

• Quails
• Butter
• 1 very small onion per quail
• 25 grammes ham per quail
• Green peas

Instructions

1. Cook the quails in butter.
2. At the same time, fry in butter one very small chopped onion and 25 grammes of chopped ham per quail.
3. Add freshly shelled green peas.
4. Cover hermetically and cook without any liquid.
5. Time the peas to be ready at the same time as the quails.
6. Serve peas and quails separately, each in a closed timbale, leaving the guest to mix the two.