Quails with Grapes or Cherries

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 2 quails per person
  • large glass of brandy
  • about 8 grapes per bird
  • 1<

Method

Chop the quails’ livers and mix with fine breadcrumbs and a little finely chopped bacon and mushrooms, moisten this with a little of the brandy and stuff the birds with the mixture.

Soak the washed