CASSEROLED QUAILS

Preparation Method :

• Soak vine leaves in hot water for 30 minutes, drain, then dry thoroughly.
• Wrap each quail in 3 vine leaves, leaving the birds' heads protruding. Tie a rasher (slice) of bacon on top of each bird with trussing thread or string.
• Melt one third of the butter in a small flameproof casserole and fry the quail gently on all sides for a few minutes, turning them carefully with tongs.
• Sprinkle with salt and pepper and pour in enough wine, or wine and stock, to come halfway up the sides of the quail.
• Bring to the boil, then reduce heat, cover and simmer for 25 to 30 minutes until the quail are tender when pierced with a skewer.
• Remove the quail from the casserole. Untie, reserve bacon and discard vine leaves. Boil the cooking liquid vigorously until reduced by half, then return quail and bacon to casserole and heat through.
• Meanwhile, fry the bread in the remaining butter until golden brown on both sides.
• Place two on each warmed plate and arrange one quail and one piece of bacon on each slice. Adjust seasoning of cooking juices, then sprinkle over the quail.
• Serve immediately.