Quail Salad

Name: Quail Salad
Yield: 10
Ingredients: 10 cleaned quails; Salt and black pepper to taste; 1 tablespoon of fresh parsley, chopped; 1/2 cup of butter; 200g of salt; 1kg of diced tomatoes; 2 cups of mayonnaise; 3 tablespoons of French chives, chopped; 4 tablespoons of lemon juice; 2 kg of rapidly boiled asparagus; For decoration; Chives; Accessory; A 6cm diameter ring

1
10 cleaned quails
2
Salt and black pepper to taste
3
1 tablespoon of fresh parsley, chopped
4
1/2 cup of butter
5
200g of salt
6
1kg of diced tomatoes
7
2 cups of mayonnaise
8
3 tablespoons of French chives, chopped
9
4 tablespoons of lemon juice
10
2 kg of rapidly boiled asparagus
11
For decoration
12
Chives
13
Accessory
14
A 6cm diameter ring

Ingredients

1
10 cleaned quails
2
Salt and black pepper to taste
3
1 tablespoon of fresh parsley, chopped
4
1/2 cup of butter
5
200g of salt
6
1kg of diced tomatoes
7
2 cups of mayonnaise
8
3 tablespoons of French chives, chopped
9
4 tablespoons of lemon juice
10
2 kg of rapidly boiled asparagus
11
For decoration
12
Chives
13
Accessory
14
A 6cm diameter ring

Directions

1
1
2
Preheat the oven to 180°C
3
Season the quail with salt, pepper, and parsley
4
Transfer to a baking dish and dot with butter
5
Bake for 30 minutes or until the meat is tender
6
2
7
Remove from the oven, debone the quail, and chop
8
Add the salt, tomatoes, mayonnaise, chives, lemon juice, season with salt and pepper, and mix
9
Use the ring to arrange the asparagus in a row, fill with the salad, top with chives, and remove the ring
10
Serve with lettuce.