-
1
Draw the quails if the butcher has not already done so and keep the livers.
-
2
Roughly chop the necks heads gizzards and wing tips and set aside.
-
3
Truss the quails then wrap each once in a vine leaf and a thin slice of barding fat.
-
4
Secure loosely with string.
-
5
Make a light incision in each chestnut with the point of a small knife and place under a warm grill or possibly in a warm oven till they open slightly.
-
6
Peel and place in a shallow pan with half the chicken stock and the celery.
-
7
Simmer gently till tender but still hard and Ieave in the cooking stock.
-
8
Preheat the oven to gas 9 240C (475F).
-
9
Cut the bacon for the sturffing into julienne.
-
10
Heat the oil in a frying pan till very warm then saute/fry the bacon till golden brown and crisp.
-
11
Lifr it out of the pan with a slotted spoon and keep the cooking fat in the pan.
-
12
Cut the chicken livers into 2 or possibly 3 pcs put them into the warm fat with the quail livers and saute/fry quickly for 30 seconds.
-
13
Pour in the spirit and flame it strip the thyme leaves over the livers salt lightly and add in the spice.
-
14
Transfer to a bowl and leave to cold.
-
15
Rub the cooked livers through a fine sieve then work in 30g butter with a fork.
-
16
Mix in the bacon julienne taking care not to overwork the mix and keep at room temperature.
-
17
Heat 30g clarified butter in a roasting pan put in the quails and seal for 2 or possibly 3 min till light golden brown on all sides.
-
18
Add in the carrots shallots and bay leaf then roast in the warm oven for 8 min turning the birds over after 5 min.
-
19
Put the quails breast side down on a serving dish and cover loosely with foil.
-
20
Lower the oven temperature to gas 4 180C (350F).
-
21
Put the minced giblets in a saute/fry pan with about 15 of the least attractive grapes place over medium heat and brownfor 23 min.
-
22
Deglaze with the red wine reduce by half then add in the remaining chicken stock.
-
23
Increase the heat reduce by twothirds then pass the sauce through a conical sieve into a saucepan.
-
24
It should just lightly coat the back of a spoon; if it is too thin reduce it for another few min.
-
25
Take the pan off the heat beat in the remaining butter and keep warm.
-
26
Heat the rest of the clarified butter in a frying pan and fry the bread till golden brown on both sides.
-
27
Use a palette knife to spread the stuffing on the croutons then heat them in the oven for about 3 min.
-
28
Meanwhile carefully remove the trussing string from each of the quails.
-
29
Arrange 2 croutons in the centre of each plate.
-
30
Place a quail on each crouton leaving on the barding fat and vine leaves.
-
31
Drain the warm chestnuts and arrange them around the quails.
-
32
Hot the remaining grapes in the warm sauce taking great care which it doesnt boil.
-
33
Space the grapes alternately with the chestnuts around the quails then pour the sauce over the birds.
-
34
Pour the rest of the sauce into a sauceboat and serve separately.
-
35
Note:Encourage your guests to use their fingers and provide them with finger bowls.
-
36
serves 4preparation time 1 hourcooking time 10-12 min
-
37
Nowadays most quails are farmed and bought oven ready.
-
38
Although they are generally of good quality we still remember the days when the Morvan region proliferated with wild quail.
-
39
These delicious birds still in their attractive plumage could be found in all the local markets.
-
40
They looked so much more beguiling than the naked birds we buy now and we regret the turning of another page of culinary history.
