Quail with red plum sauce

4 servings

Ingredients

Quantity Ingredient
8 eaches Quail; cleaned and split down back
¾ cup All-purpose flour
1 teaspoon Salt
½ teaspoon Pepper
½ cup Butter or margarine; divided
1 cup Red plum jam
1 each Rind of 1 lemon
1 each Rind of 1 orange
3 tablespoons Lemon juice
½ cup Onion; chopped
⅓ cup Mushrooms; chopped
½ cup Dry white wine
¼ cup Dry sherry
Dash of salt and pepper
8 slices French bread; toasted
½ cup Orange juice
1 tablespoon Cornstarch
½ teaspoon Dry mustard

Directions

RED PLUM SAUCE

Spread quail open, and pat dry with paper towels. Combine flour, 1 teaspoon salt, and ½ 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 ¼ 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: 1-½ cups.

_The Southern Living Cookbook_ Compiled & edited by Susan Carlisle Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-21-95

Related recipes