Quails with grape sauce
Ingredients
- 30 gr butter 2 tablespoons
- 6 quails
- 1 shallot
- 300 gr white grape 10.7 oz.
- 15 cl white wine 0.6 cup or 5 oz.
- 1 bouquet garni thyme, laurel and parsley tied together for cooking
- Salt
- Pepper
Instructions
- Tie the quails. Place kitchen twine under the wings, then pass string inside quails legs and tie a knot around the legs.
- Dice shallots. Seed grapes.
- Melt butter in a casserole dish. Brown quails.
- Remove quails from casserole and reserve. Brown shallots.
- Add quails, white wine, seeded white grape, bouquet garni, salt and pepper.
- Cover and leave to cook for 20 to 25 minutes on medium heat.
- Heat up 2 minutes to reduce the sauce.
- Serve.