Prep
20 min
Cook
30 min
Total
50 min
Servings
6 serv.
a recipe proposed by the chef of the very good restaurant in Grenoble: the Auberge Napoleon
Ingredients for 6 servings
- 6 quails
- 1 cooking sausage
- 3.5 oz (100 g) salted bacon
- 7 oz (200 g) muscat grapes
- 10.5 oz (300 g) + 10.5 oz (300 g) sliced onions
- 3 dl + 2 dl + 0.8 dl red wine
- 3 dl + 2 dl water
- 10.5 oz (300 g) breadcrumbs
- 3 dl milk
- 2.8 oz (80 g) mondeuse wine lees
- 6 slices country bread
- 4.4 oz (125 g) butter approximately for cooking
- 3.2 oz (90 g) grated cheese
- 0.7 oz (20 g) sugar
- 0.7 oz (20 g) balsamic vinegar
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.