Poussin Stuffed with Grapes

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 4 poussins (quails can also be cooked this way)
  • salt and freshly ground black pepper
  • 1 glass dry white wine
  • 60 g/2 oz seedless green grapes (seedless muscat grapes are recommended)


    First prepare the stuffing. Fry the onion and garlic in a little of the butter until golden. Remove from the heat and add the rest of the stuffing ingredients. Mix well together.

    Season the inside of the birds with salt, and stuff each bird with the prepared stuffing. Truss the birds and rub with butter. Season with salt and pepper. Roast the poussins in a moderate oven 180°C/350°F/gas 4 for approximately 40 minutes, depending on the size of the birds. Baste from time to time with a little dry white wine. Skim the fat off the cooking juices before serving.

    Add the grapes to the cooking juices 5 minutes before serving. Serve the poussins with a little of the cooking juices and a few grapes poured round them.