Grilled Quails with Garlic and Parsley

Cailles grillées

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

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.


  • 8 small quails, or 4 if large
  • olive oil
  • 4 cloves garlic, sliced


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