Quails with Raisins, Walnuts and Grapes

Name: Quails with Raisins, Walnuts and Grapes
Yield: Serves Four or Eight
Ingredients: 8 plump quails, cleaned; 1 onion, chopped; 1 bay leaf; 4 rashers streaky bacon, with rind removed; 175 ml/6 fl oz stock; salt and pepper; salt and pepper; few sprigs of parsley; 3 tablespoons white wine; 100 g/4 oz seedless grapes or green grapes, halved and seeded; 25 g/1 oz walnuts, roughly chopped; 1 heaped teaspoon flour; 100 g/4 oz seedless grapes or green grapes, halved and seeded; few sprigs of watercress for garnish; 1 tablespoon raisins; 2 tablespoons double cream

Preparation info

Serves
Four or Eight

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

8 plump quails, cleaned
4 rashers streaky bacon, with rind removed
175 ml/

Main course

Method

Cut each bacon rasher in half and put a piece over each quail breast. Put the quail in a roasting tin and pour in the stock. Add the onion, bay leaf, parsley sprigs and white wine. Season with salt and pepper. Roast the quail in a moderately hot oven (200°C, 400°F, Gas Mark 6) for 15 m