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Quail In White Wine

Yield: 4 Servings

Ingredients and directions for this recipe

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

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

See also:
Previous recipe Quail In Rose Petal Sauce
Next recipe Quail Kabob With Molasses, Oj, Ginger And Garlic (gc)

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