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Quail - 6
Salt and pepper
Vine leaves - 6 (if possible)
Larding pork - 6 small strips
White grapes-2 cups
Butter - 1/2 cup
Cognac - 1/4 cup
Consomme - 1/4 cup


  • Clean and truss birds; salt and pepper lightly.
  • If you have vine leaves, wrap one around each bird; cover with thin strip of larding pork. Tie securely.
  • Peel grapes; remove seeds.
  • Heat butter in shallow pan; sear quail quickly. 
  • Put into hot oven; roast about 8 minutes.Remove from oven; untruss.
  • Place in reheated, uncovered ovenware dish with cooking juice and grapes.
  • Return to hot oven 5 minutes.
  • Just before serving; stir warmed cognac and consomme into juice in pan; baste quail with sauce.
  • Cover; serve immediately.
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