INGREDIENTS

INSTRUCTIONS

First, make the fresh white grape juice.  Crush the cup of grapes in a
pestle, then put through a sieve or vegetable mill to extract the
juice, or use a potato ricer.  Combine the salt, pepper, and thyme,
crushing the thyme with your  fingertips.  Sprinkle both sides of the
birds with the seasonings.  Melt the butter in a large skillet over
medium heat until it foams  and just begins to brown.  Add the quail,
skin-side down.  Sprinkle  with ham, cover and cook for 3 to 4 minutes,
until the skin is golden  brown. Turn the birds and continue cooking,
covered, until the juices  run clear, about 4 minutes longer.  Take the
pan from the heat and  let the quail rest, covered, for about 10
minutes.  Arrange the quail  on a platter and sprinkle the ham from the
pan over them.  Pour the fat from the pan.  Add the grape juice (you
can also use  water, if you prefer), and bring to a boil.  Cook for 1
minute,  scraping the browned bits from the bottom to deglaze the pan.
Pour  over the quail and serve.  Serves 4.  This southern recipe was
created by Edna Lewis for Gage and Tollner, a  Brooklyn restaurant.
Mrs.  Lewis is a black lady who's been active at  restaurants in North
and South Carolina.  She grew up in Freetown,  Va. and is the author of
three cookbooks.  From the The Hayward Daily Review.  Posted by Stephen
Ceideburg July 27 1990.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 205
Calories From Fat: 203
Total Fat: 23g
Cholesterol: 61mg
Sodium: 1166.1mg
Potassium: 13.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g