Grilled Quails with Garlic and Parsley from Sud de France by Caroline Conran
A simple recipe but a good one: hot, juicy quails bathed in buttery, garlicky juices. Eat them with your fingers. Trussing the birds helps keep the stuffing from falling out during cooking.
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Ingredients
- olive oil
- salt, pepper
- 80 g butter at room temperature
- 4 cloves garlic, sliced
- large handful flat parsley, chopped
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