Poussin Stuffed with Grapes from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio
First prepare the stuffing. Fry the onion and garlic in a little of the butter until golden. Remove from the heat and add the rest of the stuffing ingredients. Mix well together. Season the inside ...
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Cooking tools:
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Butcher's twine
- Oven
- Roasting pan
- Measuring cup
- Measuring spoon
- Pepper mill
Ingredients
- salt
- freshly ground black pepper
- 1 glass dry white wine
- 4 poussins (quails can also be cooked this way)
- 1 small onion, finely chopped
- 4 cloves garlic, finely chopped
- 60 g/2 oz seedless green grapes (seedless muscat grapes are recommended)
- 115 g/4 oz seedless green grapes
- 6 tablespoons melted butter
- 2 tablespoons finely chopped sage
- 1 tablespoon finely chopped parsley
- 1 thick slice day-old bread, made into breadcrumbs
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