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Grilled Quails with Garlic and Parsley
Cailles grillées
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2012
A simple recipe but a good one: hot, juicy quails bathed in buttery, garlicky juices. Eat them with your fingers. Trussing the birds helps keep the stuffing from falling out during cooking.
Ingredients
8 4 - olive oil
4 cloves
Method
Sweat the sliced garlic for 3–4 minutes in olive oil over a gentle heat.
Remove the garlic, leaving the oil to cool.
Chop the garlic and mix it with the parsley and the butter; work in a little salt and pepper. Divide this mixture between the birds, stuffing it into their insides. Stick a toothpick through the flaps of the cavity and tie a short length of string around the drums