Trim, truss and bard each quail. If you have small farm quail, skewer them two by two, bard them, salt and pepper inside. In a saucepan with a thick bottom, brown them quickly without additional fat, remove the fat, wipe the casserole with paper towel. Put a tablespoon of butter and the quails in the casserole, heat until the butter foams without browning, sprinkle with the alcohol. Cover, turn off the heat. Wait for five minutes to allow the flavor of the Cognac to be absorbed by the quail. Meanwhile, squeeze 1/3 of the grapes. Dissolve 1/2 teaspoon cornstarch into the juice then moisten the quail with it. Salt, pepper, add a pinch of nutmeg, then cook gently for 25 to 30 minutes over a very low heat. Heat the remaining grapes in a tablespoon of butter until they start losing their transparency. Brown the bread slices in butter and oil. Arrange on the serving dish, placing the quail onto the slices and the grapes around, coat with the sauce. If you use grapes with a thick skin, skin and seed them. You can find canned skinned grapes.
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6 quail weighing 4 oz each or 12 small quail
9 oz very thin bard
1 lb white grapes
1 brandy glass Cognac
2 tbsp oil
1 cup butter
pinch cornstarch
6 slices sandwich loaf
salt, pepper, nutmeg
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30
mn
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30
mn
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We recommend you serve a white Meursault with this dish.
