Quails Roasted in Vine Leaves with Brandy from Cooks Country: Modern British Rural Cooking by Matt Tebbutt
This is a recipe from our forager Raoul’s family cookbook, one of many great dishes he has shared with us over the years.
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Ingredients
- 8 quails, rinsed
- 450 ml chicken stock
- 4 slices of fried bread, halved
- salt
- pepper
- 8 vine leaves (1 x 225 g vacuum pack)
- olive oil
- 50 ml brandy
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