In a large casserole dish, cook the langoustines for 5 minutes in fish stock.
Take them out, let them cool and then remove their tails. Hard boil the quail's eggs.
Take their shells off, cut them in half and remove the yolk.
Serve the mixed salad, and then the langoustines, on to 4 plates.
Delicately drizzle with vinegar and olive oil. Sprinkle with pepper and salt.
Set out the cooled quails' eggs … and, where the yolk was, place a spoonful of caviar.
Be careful not to allow any oil or vinegar to touch the caviar.