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Quail With Red Plum Sauce

Yield: 4 servings

Ingredients and directions for this recipe

8 ea Quail; cleaned and split 1/2 c Onion; chopped
-down back 1/3 c Mushrooms; chopped
3/4 c All-purpose flour 1/2 c Dry white wine
1 ts Salt 1/4 c Dry sherry
1/2 ts Pepper Dash of salt and pepper
1/2 c Butter or margarine; divided 8 sl French bread; toasted

RED PLUM SAUCE
1 c Red plum jam 1/2 c Orange juice
1 ea Rind of 1 lemon 1 tb Cornstarch
1 ea Rind of 1 orange 1/2 ts Dry mustard
3 tb Lemon juice

Spread quail open, and pat dry with paper towels. Combine flour, 1
teaspoon salt, and 1/2 teaspoon pepper; dredge quail in flour mixture
and set aside.
Melt 2 tablespoons butter in skillet; add onion and mushrooms, and
saute 4 minutes. Remove onion and mushrooms from skillet, and set
aside.
Melt 1/4 cup butter in skillet, and brown quail on both sides.
Remove to a 13" x 9" x 2" pan. Add wine to drippings in skillet;
bring to a boil, scraping sides and bottom of skillet with back of
spoon. Pour over quail. Bake at 300 degrees for 30 minutes.
Combine onion mixture, remaining 2 tablespoons butter, sherry,
dash of salt and pepper; stir well. Spread mixture on toasted bread,
and broil 6 inches from heat until bubbly.
Place quail on each toast slice, and serve with Red Plum Sauce.
Yield; 4 servings.

Red Plum Sauce:
Combine all ingredients; stirring well. Cook over medium heat;
stirring constantly. Bring to a boil, and boil 1 minute. Serve hot.
Yield: 1-1/2 cups.

_The Southern Living Cookbook_ Compiled & edited by Susan Carlisle
Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett

See also:
Previous recipe Quail With Orange Dressing - Country Living Holidays
Next recipe Quail With Rice

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