Fat and plump quails roast quickly to juicy perfection. Garnish with small new potatoes or mushrooms for an elevated touch.
Difficulty: Medium (2/5)
Once the quails are cleaned, season the insides with salt and pepper, then stuff each with grapes. Wrap with bacon slices and tie securely. Lightly toast the bread slices.
Skewer the quails and roast them in front of a lively fire, positioning a dish with the bread slices underneath to catch the juices. Roast for about 10 minutes, turning occasionally, until the cooking juices soak into the bread.
Transfer each quail to a slice of bread to serve.
These roasted quails pair beautifully with a crisp lettuce salad dressed in walnut oil.
Recommended wine: A light and fruity Bordeaux.
Source: The Regional Cuisines of France
