Cailles aux Raisins (Quails with Grapes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Quails
- Butter
- 8 or 10 grapes
- Dry white wine
- Verjus
- Strong game fumet
Instructions
- Cook the quails in butter.
- Dress them in a well-heated terrine with 8 or 10 grapes per quail.
- Deglaze the casserole with a dash of dry white wine and a few drops of verjus.
- Add half a spoonful of strong game fumet per quail.
- Pour this stock into the terrine.