How do you serve Goosegogs?

I have an receipe using quail with fresh grapes, maybe she could substitute the grapes for gooseberries instead?... OK,,goosegogs.

Here,,it says...Make a paste of the following: quail livers, chopped bacon, some bread crumbs soaked in cognac. Fill each bird with 2 tablespoons of this mixture, wrap each in an vine leaf soaked beforehand in cognac, add an covering of bacon. Cook in butter (1 Tablespoon per bird) in hot oven, 400 degrees, for about 10 minutes...then add a dozen grapes for each bird in the baking dish. Add 2 ozs. of brandy and cover the pan, turn heat to 375 degres and bake another 5 or 6 mintues. Take the quails out and remove the bacon wrappings. Put quails in an serving dish with the grapes and brandy in which they were cooked in and serve hot.

Interesting recipe Shirley but I don't think it would work very well because the goosegogs are pretty sharp, even when an amount of sugar/sweetner is added.

Kinda like the sound of the Brandy bit! lol