| 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 |
tb |
Flour |
| 1 |
cn |
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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