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Petits Oiseaux Grillés
Grilled Small Poultry or Game Birds
- Difficulty
Easy
Published 1987
The use of vine leaves is unusual in Provençal cookery. This recipe comes from an old Vaison cookery book, and although originally meant for very small grilled birds (thrush, ortolan, etc), it is very good for small poussins, Rock Cornish hens, quail or guinea fowl.
Ingredients
For Each Bird
2 heads Branch handful
Method
Assuming that the birds have already been singed and trimmed, wipe the insides well with a damp cloth and pat dry. Stuff with, whole garlic (if used) and fennel leaves and truss well. Mix breadcrumbs and fennel seeds together and season with salt and pepper. Brush each bird with olive oil and then roll in the crumb mixture. Cover with vine leaves and bacon and secure with thread or string. Gril
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