| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
New, Text, Import |
4 |
Servings |
INGREDIENTS
| 4 |
|
Quail; (6-7 oz each) |
|
|
Salt to taste |
|
|
The Mansion on Turtle Creek Pepper Mixture, to taste, see recipe |
| 4 |
tb |
Safflower oil; divided |
| 1/4 |
c |
Chopped onion |
| 1/4 |
c |
Chopped celery |
| 1/4 |
c |
Chopped carrot |
| 1 |
|
Bay leaf |
| 4 |
|
Sprigs fresh thyme |
| 1 |
tb |
Cracked black pepper |
| 2 |
c |
Veal demiglace |
| 1/2 |
sm |
Head Bibb lettuce; leaves separated, rinsed, and dried |
| 1/2 |
sm |
Head radicchio; leaves separated, rinsed, and dried |
| 1/2 |
|
Peeled carrot; julienned |
| 3 |
|
Bundles mache lettuce; rinsed well, all grit removed & leaves separated & dried |
| 1/2 |
sm |
Head chicory; yellow leaves only, rinsed, dried, and torn |
| 1/2 |
|
Bag or bundle enoki mushrooms, cut from stems, optional |
| 2 |
tb |
Sherry vinegar |
| 2 |
tb |
Virgin olive oil |
| 3 |
tb |
Peanut oil |
|
|
Salt; to taste |
|
|
Honey Mustard Vinaigrette; (see recipe) |
INSTRUCTIONS
Preheat oven to 400 degrees. Remove wings and wishbone from quail. Season
quail inside and out with salt and Pepper Mixture to taste.
In a medium ovenproof saute pan over medium-high heat, sear quail on all
sides in 2 tablespoons safflower oil. Without removing from saute pan,
place quail in preheated 400 degree oven and cook for 8 minutes. Remove
from oven and set aside.
In a large saucepan, saute onion, celery, and carrot in remaining 2
tablespoons safflower oil for about 10 minutes or until golden brown.
Remove from heat and set aside.
Cut legs from quail. Using the sharp tip of a knife, remove breast meat
from carcass. Reserve legs and breast halves; keep warm.
Add quail carcasses to sauteed vegetables, along with bay leaf, thyme, and
pepper. Add demiglace to cover. Place saucepan over high heat and bring to
a boil. Skim foam from top and simmer for 30 minutes.
Strain off vegetables and carcasses and discard. Reserve 1 cup remaining
demiglace for use in accompanying honey mustard vinaigrette (see recipe).
Tear Bibb lettuce into bite-sized pieces. Remove the core from the head of
radicchio, stack and roll leaves into cigar shape, and cut into thin
slices. Cut carrot into thin julienne strips. In a large salad bowl,
combine Bibb lettuce, radicchio, carrot, mache lettuce, chicory, and
mushrooms.
In a small bowl, combine vinegar and olive and peanut oils. Add salt to
taste and pour over greens. Gently toss until well mixed.
Place equal portions of seasoned salad greens on four luncheon plates.
Slice quail breasts into julienne strips and place on top of greens,
allowing 2 halves per serving. Place quail legs in crisscross pattern at
top of plate. Spoon Honey Mustard Vinaigrette over the Quail Salad and
serve immediately.
This salad may also be used as a luncheon main course.
Note: If French green beans are available, they may be blanched, then
rinsed in cold water and used as a garnish around the outside edge of the
salad.
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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