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Cailles au Fenouil
Quails in Florentine Fennel
Preparation info
- Serves
2
. - Difficulty
Easy
Appears in
Published 1987
Due to increased farming here and in France quail is now cheaper. Although the quail is a small-boned bird the meat is surprisingly filling; usually one per person is adequate in a meal with several courses. This is a delightful summer dish which I devised in France but has now been cooked with great success many times here.
Ingredients
2 a largehead 55 g 2
Method
Wipe the quails with a damp cloth and set aside.
Detach two of the largest shell-shaped pieces of fennel, carefully detaching them without splitting them. Blanch the fennel in salted boiling water for 1–2 minutes, and then drain.
Soften half the butter and mix with the fennel fronds, finely chopped, the parsley and