Quail in Cabbage Leaves

Cailles en Gourres

Preparation info
  • 6

    servings
    • Difficulty

      Easy

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

By Madeleine Kamman

Published 1989

  • About

When the camp director had her birthday, all the Madeleines of the community were coached in cooking her dinner, and this is how I caught terrible criticism from Mêlante for being careless in my wrapping of those little birds in cabbage leaves.

Ingredients

  • 12 quail
  • 12 cloves garlic
  • 15 juniper berries

Method

Put 1 garlic clove and 1 juniper berry, salt and pepper into the cavity of each quail. Truss the quail. Heat 2 tablespoons of butter in a large cocotte and brown the quail deeply. Remove the trussing.

Cool the birds. Crush the remaining 3 juniper berries and mix them into the sausage meat. Divide the sausage into 12 equal parts and wrap each bird into an even layer of sausage mea