Cailles à la Dauphinoise (Quails à la Dauphinoise)

Ingredients

• Quails
• Vine leaves
• Bards of bacon
• Fresh peas
• Lettuce
• Ham

Instructions

1. Wrap each quail in a buttered vine leaf and in a square of very thin bard of bacon.
2. Roast them for 10 minutes in a fairly hot oven.
3. Separately, prepare a well-seasoned purée of fresh peas with lettuce.
4. Reduce the purée until it is fairly stiff.
5. Line the bottom and sides of a deep earthenware dish with very thinly cut slices of ham.
6. Pour in the purée and smooth the surface.
7. Dress the quails on the purée, embedding them halfway into it.
8. Put in the oven for 10 minutes and serve just as it is.