QUAIL WITH GRAPES

Ingredients:
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

Method:

• 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.