Michael Foley’s Quail with Grapes

Name: Michael Foley’s Quail with Grapes
Yield: 4 portions
Ingredients: ⅓ cup milk; 3 slices white bread, crusts removed; 3 chicken livers or 8 quail livers; 3 chicken livers or 8 quail livers; 1 tablespoon brandy Pinch of allspice; 1 tablespoon brandy Pinch of allspice; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 8 grape leaves; 8 quail, boned (see Note), well rinsed and patted dry; 4 tablespoons (½ stick) unsalted butter; 8 thin sheets barding fat; ½ cup Berta’s Chicken Stock or canned broth; 2 tablespoons olive oil; ½ cup Berta’s Chicken Stock or canned broth; 2 tablespoons brandy; 1 pound riesling or other seedless green grapes

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Michael Foley, owner and chef of Printer’s Row in Chicago, is one of the most enthusiastic and energetic people we know, and is a great advocate of midwestern ingredients, which star in his dishes.

Ingredients

Stuffing

3 slices white bread, crusts removed
⅓ cup milk
3

Main course

Method

Prepare the stuffing: Place the bread in a shallow bowl, pour the milk over it, and allow to soak for 10 minutes.
Combine the soaked bread and the chicken livers in a food processor, and pulse until puréed. Do not overprocess. Transfer the purée to a mixing bowl, and add the brandy, allspice, and salt and pepper. Mix gently.