Cailles aux Raisins

Name: Cailles aux Raisins
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 4
Cuisine: French
Ingredients: 3 tablespoons cognac; 32 white grapes, Italia if possible, peeled and deseeded; 1 teaspoon chopped fresh sage; 8 quails; 8 vine leaves, fresh or packed in brine; 4 unsmoked streaky bacon rashers; 175 ml (6 fl oz) game or chicken stock; 1 shallot, chopped finely; 15 g (½ oz) butter; 2 tablespoons olive oil; 4 chicken livers, thawed if frozen; 2 teaspoons arrowroot; salt and pepper

Quail with grapes

Preparation info

Serves
4

Difficulty
Medium
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.

Ingredients

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

Europe
France
Main course
Gluten-free
Mediterranean

Method

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