| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cyberealm, Wild game | 2 | Servings | |
INGREDIENTS
| 4 | Quail | |
| 1 | tb | Lemon juice |
| 1/2 | ts | Seasoned salt |
| White pepper to taste | ||
| 1/2 | c | Flour |
| 1/3 | c | Butter |
| 1/3 | c | White wine |
| 1/3 | c | Chicken broth |
| 1 | tb | Lemon juice |
| 1/4 | c | White grapes [seedless] |
| 2 | tb | Toasted almonds [sliced] |
INSTRUCTIONS
1) Rinse the birds and pat dry inside and out, then drizzle with 1 tb lemon juice and sprinkle with seasonings Let stand for 1 hour then coat with flour... 2) Saut. in butter in a saucepan `til golden. Add wine and broth and remaining lemon juice, cover and simmer for 20 min. add the grapes and almonds and cook for 5 more min. or `til birds are tender... Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. home of KookNet at (315) 786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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