Casseroled Quails in a pear Tree from The Cook's Companion: A step-by-step guide to cooking skills i
In the autumn when my garden is full of rather hard pears I find this simple casserole a marvellous way to make use of them. They seem made for the delicate flavour of quails, which have more flesh...
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Ingredients
- 397 g (14 oz) can chopped tomatoes
- 4 firm pears, peeled, quartered and cored
- 6-8 cloves garlic
- 1 teaspoon fennel seeds
- Salt
- black pepper
- 1 tablespoon olive oil
- 1 large bulb fennel, trimmed and sliced thinly
- 1 small red pepper, deseeded and sliced finely
- 8 quails
- 25 g (1 oz) butter
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