In this task, you have to generate the title of the recipe given its required ingredients and directions.
Example: ingredients: '1 cup minced onion', '1 1/2 tablespoons lemon juice', '3/4 teaspoon Hungarian paprika', '3/4 teaspoon ground cayenne pepper', '1/4 teaspoon salt', <sep> directions: 'Rinse onions in sieve under cold running water; drain.', 'Mix together ingredients in a small bowl; allow flavors to meld over 1 hour period before serving.', 'Serve as table condiment with Indian foods, samosas, pakoras, along with other chutneys.'
Example solution: Indian Hot Onion Relish
Example explanation: By knowing the ingredients and its recipe, the title of the dish is predicted correctly.

Problem: ingredients: 'Quail', '1/2 cup peanut oil', '1/2 cup beaujolais wine or 1/2 cup pinot noir wine', '2 tablespoons currant jelly', '1 tablespoon soy sauce', '2 shallots, sliced', '1 sprig tarragon', 'salt and pepper', '8 quail, partially boned', '2 tablespoons butter', '2 tablespoons peanut oil', 'Cherry Sauce', '1 1/2 cups beaujolais wine', '1 cup dried cherries', '2 shallots, finely chopped', '1/2 cup reduced quail stock', '2 tablespoons currant jelly', '1 sprig tarragon, chopped', '1/4 cup butter', 'salt and pepper', 'Spinach', '2 (12 ounce) packages fresh spinach, trimmed', '3 tablespoons butter', 'salt and pepper',<sep> directions: 'For the quail, whisk the peanut oil, Beaujolais, jelly, soy sauce, shallots, tarragon, salt and pepper in a stainless steel saucepan. Heat just until warm. Pour over the quail in a shallow dish, turning to coat. Marinate at room temperature for 30 minutes or in the refrigerator for up to 10 hours, turning occasionally; drain. Saute the quail breast side down in a mixture of the butter and peanut oil in skillet; turn. Cook for 6 minutes longer or until cooked through. Remove the heated plate. Cover to keep warm. Discard pan drippings from the skillet and reserve the skillet to use in the preparation of the sauce.', 'For the sauce, pour 1/2 cup of the Beaujolais into a microwave-safe bowl. Microwave just until warm. Stir in the cherries. Let stand until plump. Deglaze the reserved skillet with the remaining 1 cup beaujolais. Stir in the shallots. Cook until reduced by half, stirring constantly. Stir in the cherries, stock, jelly and tarragon. Cook until reduced by half, stirring constantly. Whisk in the butter. cook until slightly thickened, stirring constantly. Season with salt and pepper.', 'For the spinach, saute the spinach in the butter in a skillet until wilted. Season with salt and pepper.', 'To assemble, divide the spinach evenly among 4 serving plates. Top each serving with 2 quail. Drizzle with the sauce.'
Solution: Junior League - Sauteed Quail With Dried Cherries