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Add a photoServings: 6
Ingredients
- 1 c. Dry raisins
- 1/4 c. Brandy
- 12 x Quails
- 1/4 c. Salt
- 4 tsp Pepper
- 1/2 lb Butter, room temperature
- 3/4 c. Dry white wine
Directions
- Place raisins & brandy in bowl, add in sufficient 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 proportionately over each. Arrange in roasting pan, roast in oven 25-30 minutes. Remove baking pan from oven. Remove quails and keep hot on serving platter.
- Deglaze pan over medium heat by adding wine & 3/4 c. water, then stirring & scraping the solidified pan juices. Cook about 10 minutes., till reduced by half. Add in remaining 4 tbs. butter & stir till well blended. Strain sauce through a sieve into a bowl. Drain raisins, throw away 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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