Fat and plump, quail roast quickly. They can be garnished with small new potatoes or mushrooms.
Difficulty:[usr 2 ]
The quails being emptied, salt and pepper the inside and introduce the grapes inside. Bard them and tie them. Lightly toast the slices of bread.
Skewer them and roast them in front of a fairly lively fire, placing a dish containing the slices of bread underneath. They cook for about 10 minutes, turning them from time to time. The cooking juices must soak the slices of bread.
Remove the quails and place them each on a slice of bread.
Roasted quails are often served with a salad of lettuce seasoned with walnut oil.
Recommended wine:a light and fruity Bordeaux.
Source:The Regional Cuisines of France
