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.
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
Tuck each quail neatly into a shell of fennel so that the fennel looks like what a friend called angel’s wings. Season each bird lightly with salt and pepper and place in the casserole. Sprinkle
Transfer the quail and fennel to a hot serving dish, cover with the butter paper and keep hot. Add
Spoon the sauce over the quail and serve.
© 1987 Geraldene Holt. All rights reserved.