3687 Cailles aux Raisins

Name: Cailles aux Raisins
Cuisine: France
Ingredients: grapes; quail; dry white wine; verjuice; flavoured game; quails; butter; terrine

Preparation info

Appears in

Published 1903

Method

Cook the quails en Casserole with a little butter; when ready, place them in a very hot Terrine