Quail in white wine
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | Quail, about 3/4 lb. each | |
¾ | cup | Melted butter |
Salt, pepper | ||
3 | tablespoons | Flour |
1 | can | Condensed chicken broth |
(10-1/2 ounces) | ||
¾ | cup | Water |
½ | cup | Sauternes |
1 | dash | Cayenne |
Directions
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
Related recipes
- Baked quail
- Broiled quail
- Brunch quails
- Chili-mustard quail
- Country style quail
- Creamed quail casserole
- Grilled breakfast quail
- Hot quail salad
- Pan roasted quail
- Pan-roasted quail
- Quail & mushrooms
- Quail and mushrooms
- Quail brandon
- Quail pie
- Quail with rice
- Quail with wine
- Red devil quail
- Roasted quail
- Stuffed quail
- Whitsunday quail