Recipes

Method:

Truss the birds, cover individually with vine leaf/leaves and wrap with bacon slice. Saute lightly in butter (about 15 minutes) 

Tip away the butter from the pan and deglaze with the Champagne and half litre of firm meat glaze 
Season with salt, pepper and lemon juice then simmer for 12 minutes 

Take up Quails, remove trussing string and arrange them on a platter 

In the pan, drop the grapes and allow the liquor to reduce 

Pour the sauce over the Quails, coating them well. Place in the refridgertor for 2 hours, then serve