Cailles aux Petits Pois

Name: Cailles aux Petits Pois (Quail with green peas)
Prep time: 1 h
Total time: 1 h
Yield: Serves 6
Cuisine: France
Ingredients: beurre manié made with 25 g (1 oz) unsalted butter and 20 g (¾ oz) flour; beurre manié made with 25 g (1 oz) unsalted butter and 20 g (¾ oz) flour; 250 ml (8 fl oz) crème fraîche or double cream; 250 ml (8 fl oz) crème fraîche or double cream; salt and pepper; salt and pepper; 20–24 baby onions, peeled; 750 g (1½ lb) shelled fresh or frozen and thawed peas; a few sprigs of fresh savory, marjoram or oregano or 2 teaspoons dried; 1 teaspoon caster sugar; a few sprigs of fresh savory, marjoram or oregano or 2 teaspoons dried; a few sprigs of fresh savory, marjoram or oregano or 2 teaspoons dried; beurre manié made with 25 g (1 oz) unsalted butter and 20 g (¾ oz) flour; a few sprigs of fresh savory, marjoram or oregano or 2 teaspoons dried; 6 large or 12 small quail; 1 tablespoon vegetable oil; 6–12 slices of streaky bacon; 250 ml (8 fl oz) white wine; 50 g (2 oz) unsalted butter; 600 ml (1 pint) veal or chicken stock; 600 ml (1 pint) veal or chicken stock

Quail with green peas

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr

Appears in

The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

About

Often cooked with grapes like the pheasant, quail are also delicious with green peas.

Ingredients

6 large or 12 small quail
6–12 slices of streaky bacon
1

Europe
France
Main course
Mediterranean

Method

Sprinkle the quail with salt and pepper, wrap them in bacon and tie them with string. Heat the oil and half the butter in a casserole and brown the birds well on all sides. Discard the fat from the pan and add the wine and 475 ml (16 fl oz) stock. Bring them to the boil, cover the pan and simmer for 20–25 minutes until the birds are tender.

Meanwhile braise the peas. Boil fresh peas in