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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