Cailles aux Raisins from The Cooking of Provence by Patricia Lousada
Vine leaves help to keep the quails moist and gently scent the meat. Not surprisingly, the flavour goes particularly well with grapes.
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Ingredients
- 4 unsmoked streaky bacon rashers
- 175 ml (6 fl oz) game or chicken stock
- 8 vine leaves, fresh or packed in brine
- salt
- pepper
- 2 teaspoons arrowroot
- 2 tablespoons olive oil
- 4 chicken livers, thawed if frozen
- 1 shallot, chopped finely
- 15 g (½ oz) butter
- 1 teaspoon chopped fresh sage
- 8 quails
- 3 tablespoons cognac
- 32 white grapes, Italia if possible, peeled and deseeded
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