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Ingredients

• 8 x quails with their livers if possible
• 16 x fresh or possibly tinned vine leaves (if tinned rinse in cool water before using)
• 8 sm very thin slices of barding fat
• 250 gm chestnuts
• 300 ml chicken stock
• 1 x celery stalk
• 100 gm smoked bacon derinded and thinly sliced
• 2 Tbsp. vegetable oil
• 6 x very fresh chicken livers galls removed
• 2 Tbsp. marc de bourgogne or possibly cognac
• 1 sprg thyme
• 1 pch mixed spice
• 60 gm butter
• 80 gm clarifiied butter
• 2 x carrots coarsely minced
• 2 x shallots coarsely minced
• 1 x bay leaf snipped
• 400 gm white or possibly black grapes peeled and deseeded
• 200 ml red burgundy
• 8 x thin slices from a baguette
• 1 x salt freshly grnd pepper

Description

Draw The Quails If The Butcher Has Not Already Done So And Keep The Livers. Roughly Chop The Necks Heads Gizzards And Wing Tips And Set Aside. Truss The Quails Then Wrap Each Once…

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