Boil quail eggs for 4 minutes and cool immediately
Put breasts, onions, carrots, salt in a saucepan, add water and cook for 30 minutes
Strain the broth, cool. Cut the breasts as thin as possible
Dilute gelatin in broth until completely dissolved. Heat up but do not boil
Put lemon slices on the bottom in a jellied dish, put breast plates and cucumbers cut lengthwise on top. Pour in the broth in which the gelatin is dissolved. Put in a cool place
As soon as the aspic begins to harden, lay out the halves of the eggs and pour the broth to the brim. Leave to harden