Servings
Ingredients :
1 cup Dried raisins
1/4 cup Brandy
12 x Quails
1/4 cup Salt
4 tsp Pepper
1/2 lb Butter, room temperature
3/4 cup Dry white wine
Method :
• Place raisins & brandy in bowl, add enough water to
cover. Soak 1 hr.
• Preheat oven to 450. Clean quails, truss wings & legs to
body w/ string.
• Season inside & outside generously w/ salt & pepper.
Spread 1 tbs. butter evenly over each. Arrange in roasting
pan, roast in oven 25-30 min. Remove baking pan from oven.
Remove quails and keep warm on serving platter.
• Deglaze pan over medium heat by adding wine & 3/4 cup
water, then stirring & scraping the solidified pan juices. Cook
about 10 min., until reduced by half. Add remaining 4 tbs.
butter & stir until well blended. Strain sauce through a sieve
into a bowl. Drain raisins, discard liquid. Stir raisins into sauce.
Place 2 quails each on 6 dinner plates. Pour raisin sauce over &
serve.
• LE CAFE ROYALE
• MINNEAPOLIS, BLOOMINGTON: WINE:
CHATEAU BON DIEU DES VIGNES,1977
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