Casseroled Quails in a pear Tree

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

In the autumn when my garden is full of rather hard pears I find this simple casserole a marvellous way to make use of them. They seem made for the delicate flavour of quails, which have more flesh on them than you would think. Don’t be alarmed by the quantity of garlic – cooked long and gently it becomes sweet and mild.


  • 1 tablespoon olive oil
  • 25 g (1 oz) butter


Put the olive oil and butter in a large flameproof casserole and heat to a fairly high heat. Add the quails, in batches if necessary, and turn until lightly browned all over. Remove the birds to a plate and keep on one side. Reduce the heat to medium, then add the sliced pepper and fennel to the casserole and cook, stirring often, until softened. Add the fennel seeds and the whole cloves of gar