Grilled quail with braised red cabbage and chestnuts (Caille grillée au chou rouge et châtaignes) from French Roots: Two Cooks, Two Countries, and the Beautiful Food Along the Way by Jean-Pierre Moullé and Denise Lurton Moullé

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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