Name: Grilled Quail with Pepper and Aniseeds (Cailles Grillées au Poivre et à l’Anis)
Cuisine: French
Ingredients: 1 teaspoon whole aniseeds; 12 quail, split open; 3 tablespoons butter; ⅔ cup farm-style chicken broth (optional); Salt; Oil of your choice as needed; 1 teaspoon coarsely cracked pepper

Preparation info

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Since I like anise so much, and since there is so much of it in Savoie food, I developed this simple little recipe for quail, which can be made in a few minutes, even if you purchase whole quail.

Ingredients

12 quail, split open
3 tablespoons butter
1 teaspoon whole

Method

With scissors, remove the ribs of the quail and break the breastbone by bending it backward; this will allow the quail to lie flatter on the grill or broiler pan and to cook more evenly.

Mix well the butter, aniseeds, pepper, and salt and slide an equal amount of the mixture under the skin of each little bird.

Brush each bird with a thin layer of oil. Grill, skin side down, on a