Print Recipe CAILLE AUX RAISINS CHANTERELLES, SAUTERNES JUS
CAILLE AUX RAISINS, a classic French combination, has been served for centuries, maybe because during the grape harvest, plump quails often gorge on the sweet globes. There are many ways to present this dish, originally from Gascony, from simply roasting the birds on the bone, to stuffing them, to flambéeing them in Cognac. For special occasions in the late summer, I have often stuffed quail with figs and spices. Here, we mold a succulent mixture of mushrooms, quail, liver, heart, leg meat, bacon, and chicken livers into a farce under the breasts and then serve the birds with confit grapes.