in France

Quails classically stuffed

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Ingredients for 4 servings:

  • 4 quail(s) , (Caille)
  • 100 g smoked bacon, sliced
  • 200 g liver(s) (goose liver – foie gras / simple variety)
  • 200 g grapes, red
  • Pepper, freshly ground black
  • 250 ml wine, dry white wine / red wine

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Old-fashioned scallops

A classic and simple recipe from Provence! Pat the thawed/fresh quail (they’re all farmed; wild-caught quails are no longer available even here!) dry, season with pepper, including the insides—do not salt—stuff them with the simple foie gras, place them in a baking dish, cover with bacon, arrange the grapes around them, pour in the wine, and braise in the oven at 240°C for 40 minutes, basting occasionally! And then simply enjoy! Variation: Fill with apple slices, arrange these around the quail, and top with Calvados instead of wine! Serve with baguette, the classic way, also for the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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