Advertisement
4
Medium
1 hr
Published 1995
Vine leaves help to keep the quails moist and gently scent the meat. Not surprisingly, the flavour goes particularly well with grapes.
Gently fry the shallot in butter and 1 tablespoon of the oil, stirring, until the shallot softens. Add the livers and fry for a few minutes until lightly cooked – still pink on the inside. Transfer to a bowl. Add 1 tablespoon of the c