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Cailles Aux Raisins Et Chataignes - Recipe Cost

Cost information for the following is not included. Normally this is because the quantity or ingredient is unknown
16 x fresh or possibly tinned vine leaves (if tinned rinse in cool water before using)
8 sm very thin slices of barding fat
100 gm smoked bacon derinded and thinly sliced
6 x very fresh chicken livers galls removed
80 gm clarifiied butter
2 x shallots coarsely minced
8 x thin slices from a baguette
1 x salt freshly grnd pepper
Ingredients Per Serving Qty Common Price Price per Serving
8 x quails with their livers if possible 2 quails
$5.58 per 4 ounces
$10.73
250 gm chestnuts 62 1/2 g
$5.00 per pound
$0.69
300 ml chicken stock 1/4 cup
$0.99 per 14 1/2 ounces
$0.18
1 x celery stalk 1/4 celery
$1.99 per pound
$0.04
2 Tbsp. vegetable oil 1 1/2 teaspoons
$3.00 per 48 fluid ounces
$0.02
2 Tbsp. marc de bourgogne or possibly cognac 1 1/2 teaspoons
$22.00 per liter
$0.16
1 sprg thyme 3/4 teaspoon
$1.97 per 2 ounces
$0.02
1 pch mixed spice 1/4 pinch
$2.99 per 3 ounces
$0.01
60 gm butter 15 g
$3.99 per 16 ounces
$0.13
2 x carrots coarsely minced 1/2 carrots
$1.49 per pound
$0.10
1 x bay leaf snipped 1/4 bay leaf
$3.59 per 2 ounces
$0.06
400 gm white or possibly black grapes peeled and deseeded 100 g
$2.49 per pound
$0.55
200 ml red burgundy 3 tablespoons
$0.12 per fluid ounce
$0.20
Total per Serving $12.90
Total Recipe $51.58
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