INGREDIENTS

INSTRUCTIONS

Quail run about $2.50 each. This recipe will serve 3 or 4 and takes
about 40 to 45 minutes; 25 to 30 minutes of your attention; 15 to 20
minutes in a 450F oven.  Rinse quail and pat dry. In a 10- to 12-inch
ovenproof frying pan,  combine oil and butter over medium-high heat.
When fat is hot, add  quail, without crowding, and turn as needed to
brown the birds  evenly, 6 to 7 minutes each. As each quail is browned,
set aside to  make room for more. When all the quail are browned,
discard fat,  saving any browned drippings. To empty pan add the jelly,
mustard,  and vinegar and stir until jelly melts, then bring to a
rolling boil  over high heat. Drain any accumulated juices from quail
into pan and  stir to max. Remove from heat, add birds, and coat each
well with the  jelly mixture. Arrange quail, breasts up, together in
pan. Bake in a  450F oven, basting several times with jelly mixture,
until birds are  browned a little more, about 15 minutes. Breasts may
still be pink at  breastbone. Season with salt and pepper and serve
with pan juices.  Per serving: 549 cal., 51% (279 cal.) from fat; 40 g
protein; 31 g  fat (9.1 g sat.); 24 g carbo; 281 mg sodium, 7.8 mg
chol.  Notes: A red or pale green jelly gives the sauce the most
appealing  color. To make ahead, complete through step 4, cover, and
chill up to  1 day. Bake, uncovered, for about 20 minutes.  (Listed by
PatH in  Riverside on 16 No 96; Sunset Magazine, December 1996, p. 114)
Posted  to CHILE-HEADS DIGEST V3 #161  Date: Sat, 16 Nov 1996 17:28:53
-0500  From: kmeade@ids2.idsonline.com (The Meades)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 646
Calories From Fat: 224
Total Fat: 25.5g
Cholesterol: 30.5mg
Sodium: 443.7mg
Potassium: 132.9mg
Carbohydrates: 108.7g
Fiber: 1.9g
Sugar: <1g
Protein: 1.1g