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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
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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