Madeleine Kamman

Grilled Quail with Pepper and Aniseeds

Cailles Grillées au Poivre et à l’Anis

Preparation info
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
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