Quails With Grapes

Ingredients:

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Serves 3 - 603 cal per serving
Prep-time: 20 min. - Total-time: 45 min.

Use seedless grapes for 'Quails With Grapes'. Rinse the quails, pat dry and season with pepper and salt. Rinse parsley, shake dry and pick off the leaves of half a bunch of parsley; chop finely. Stuff the quails with the rest of the parsley. In a stew pot heat 40 g / 1 1/3 oz butter together with the corn oil. Brown the quails on all sides. Pre-heat the oven to 150 C / 300 F. Put the quails in a large roasting pan, drizzle slightly with drippings. Set on the middle rung and let rest for 15 minutes. Add white burgundy to the stew pot to dissolve rest of drippings. Add white stock and boil down half; do not cover. Add rest of the butter; whisk heftily using a wire whisk until slightly creamy. Reduce the heat, add seedless grapes and heat for 5 minutes. Season the sauce with pepper and salt. Sprinkle with chopped parsley before serving. Arrange the sauce and grapes on plates and top with the quails. Serve with fresh baguette.