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6
servingsEasy
Published 1989
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.
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