Cailles aux Raisins

Quail with grapes

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in
The Cooking of Provence

By Patricia Lousada

Published 1995

  • About

Vine leaves help to keep the quails moist and gently scent the meat. Not surprisingly, the flavour goes particularly well with grapes.


  • 1 shallot, chopped finely
  • 15 g (½ oz) butter


Preheat the oven to Gas Mark 6/200°C/400°F.

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