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CATEGORY CUISINE TAG YIELD
New, Text, Import 4 Servings

INGREDIENTS

3 tb Dijon mustard
2 tb Honey
1 tb Safflower oil
2 tb Minced shallots
4 tb Honey vinegar or white wine vinegar
1 c Reserved quail demiglace; reserved from WARM QUAIL SALAD WITH HONEY MUSTARD VINAIGRETTE, see recipe
Salt; to taste
Ground black pepper; to taste

INSTRUCTIONS

Mix mustard and honey. Set aside. In a small saucepan, heat oil and saute
shallots for about 2 minutes or until transparent. Add vinegar and cook for
about 5 minutes or until almost all liquid has evaporated. Add reserved
quail demiglace and bring to a boil. Stir in mustard and honey mixture and
remove from heat. Season with salt and pepper to taste. Keep warm.
HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A16 ELEGANT GAME DINNER
Recipe by: Dean Fearing
Posted to MC-Recipe Digest V1 #823 by Holly Butman
<butma001@acpub.duke.edu> on Oct 03, 1997

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