Quail Roasted in Grape Leaves

Cailles de Laurier aux Feuilles de Vignes

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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Fine Quails
  • A Tablespoonful of Water
  • The Juice of a Lemon
  • 6 Slices of Buttered Toast
  • 12 Grape Leaves
  • A Green Grape Jelly


Follow the directions given in the preceding recipe for roasting Quails, only do not wrap the Quails in strips of bacon. Instead rub the bodies well with butter and then envelop the Birds in fresh Grape Leaves; set in a baking pan and proceed to roast acccording to the directions given above. Garnish a dish nicely with fresh young Grape Leaves, place the Quails on slices of toast and lay upon the leaves and send the dish to the table hot. Serve the Quails with a Green Grape Jelly. This is, of course, a rare dish, and can only be served at the season when the grape vine is in leaf. It is much affected at such times by epicures, but it is a dish within the reach of any who may have a grape vine near. The Grape Leaves impart a very peculiar and grateful flavor to the Quail.