Name: Little Quails in Baked Potatoes (Petites cailles en robe des champs)
Prep time: 1 h 20 min
Total time: 1 h 20 min
Yield: For two people
Cuisine: French
Ingredients: 2 wild or farm-bred quails (if in France ask for the Princesse grade), plucked, cleaned and trussed; salt, pepper; 1 tablespoon coriander seeds; 2 large waxy potatoes weighing 250 g (8–9 oz) each; 60 g (2 oz) butter

Preparation info

For
two
people

Difficulty
Medium
Ready in
1 hr 20

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

2 wild or farm-bred quails (if in France ask for the Princesse grade), plucked, cleaned and trussed
2 large waxy potatoes weighing

Method

Preheat the oven to 250°C/500°F/Mark 10. When it is hot put in the potatoes carefully washed but not peeled. They will take about 1 hour to cook, and can be tested to see if they are done by piercing them with a knife or skewer. If they are soft right through to