| 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
A Message from our Provider:
“You can fool yourself. You can never fool God”