| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New Orleans | Game, Poultry | 4 | Servings |
INGREDIENTS
| 4 | Quail, about 3/4 lb. each | |
| 3/4 | c | Melted butter |
| Salt, pepper | ||
| 3 | T | Flour |
| 1 | Condensed chicken broth | |
| 10-1/2 ounces | ||
| 3/4 | c | Water |
| 1/2 | c | Sauternes |
| 1 | ds | Cayenne |
INSTRUCTIONS
Split quail down center breast and open flat. Brush lightly with some of the melted butter. Sprinkle on both sides with salt and pepper. Broil quail 15 to 20 minutes or until golden brown on both sides. Pour remaining butter into a skillet. Stir in flour. Gradually stir in chicken broth, water, and Sauternes. Cook over low heat, stirring constantly, until sauce bubbles and thickens. Add cayenne and broiled quail. Simmer, covered, 15 to 20 minutes or until quail are tender. Adaption from recipe by Paul Blange, Brennan's (New Orleans) Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS) On 23 NOV 95 232154 ~0800 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 341
Calories From Fat: 313
Total Fat: 35.6g
Cholesterol: 167.5mg
Sodium: 18.8mg
Potassium: 29.7mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: <1g
Protein: 2.1g