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Greg's cailles aux raisins
Quails with grapes and raisins
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This is a recipe we first made on 4 September 2017. It's a variant on the cailles aux raisins secs that we had made before. It's based on this recipe.


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Ingredients

quantity       ingredient       step
40 g       dried raisins       1
25 g       cooking brandy (to cover)       1
1 (4g)       Chicken stock cube       2
60 ml       water       2
2       quails (400 g)       3
15 g       butter       4
2 slices       cold-smoked ham       5
70 g       grapes       6
40 g       butter       7

Preparation

  1. Soak the raisins in brandy for at least 2 hours.

  2. Dissolve the stock cube and sugar in the water.

  3. Salt and pepper the insides of the quails. Drain the raisins, keeping the brandy, and fill the quails with the raisins.

  4. Melt butter and brown the quails in it for about 4 minutes.

  5. Wrap ham around the quails and replace in the pot with the stock. Bring to the boil and simmer on a low flame for 30 minutes.

  6. Put the grapes in boiling water and leave until the skins become loose, about 1 minute. Peel the grapes.

  7. Remove the quails and put in the grapes. Add butter and warm. Shortly before serving, add the remaining brandy, then serve with the quails.

  8. Serve with rice or pasta.

Notes

This didn't taste bad, but maybe a few onions or shallots next time, like in the other recipe, would be an improvement.


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