Retro Quail on Toast with Foie Gras & Hot Green Grapes

Name: Retro Quail on Toast with Foie Gras & Hot Green Grapes
Cuisine: French
Ingredients: 4 nice plump quail; 25-30 green seedless grapes, halved; 2 tablespoons olive oil; 4 thick slices brioche, toasted; a knob of butter; 4 slices terrine de foie gras, mi-cuit if you can find it; 4 slices terrine de foie gras, mi-cuit if you can find it; 2 shallots, finely chopped; 25 g butter; 100 g white breadcrumbs; 2 tablespoons chopped fresh parsley; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

For
4

Difficulty
Easy

Appears in

Trish's French Kitchen

By Trish Deseine

Published 2008

About

Cailles farcies or stuffed quail was such a big dinner party favourite in 1970s France; it’s one of those chi-chi dishes many people associate with French restaurant cooking... outside France. It’s here in a slightly tongue-in-cheek capacity, which doesn’t stop it from being classic and delicious.

Ingredients

4 nice plump quail
2 tablespoons olive oil
25-30 green seedless grapes, halved

Europe
France
Dinner

Method

Preheat the oven to 180°C/350°F/gas mark 4.

To make the stuffing, melt the butter and sauté the shallots without colouring. Add the chopped parsley, followed by the breadcrumbs and salt and pepper. Mix together well.

Stuff each quail, then close over the opening and sec