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Cailles Roties Aux Raisins


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Poultry

Ingredients:

  • 1 c Dried raisins
  • 1/4 c Brandy
  • 12 Quails
  • 1/4 c Salt
  • 4 ts Pepper
  • 1/2 lb Butter; room temperature
  • 3/4 c Dry white wine

Directions:

Place raisins & brandy in bowl, add enough water to cover. Soak 1 hr. Preheat oven to 450. Clean quails, truss wings & legs to body w/ string. Season inside & outside generously w/ salt & pepper. Spread 1 tbs. butter evenly over each. Arrange in roasting pan, roast in oven 25-30 min. Remove baking pan from oven. Remove quails and keep warm on serving platter. Deglaze pan over medium heat by adding wine & 3/4 cup water, then stirring & scraping the solidified pan juices. Cook about 10 min., until reduced by half. Add remaining 4 tbs. butter & stir until well blended. Strain sauce through a sieve into a bowl. Drain raisins, discard liquid. Stir raisins into sauce. Place 2 quails each on 6 dinner plates. Pour raisin sauce over & serve.
 
LE CAFE ROYALE
 
MINNEAPOLIS, BLOOMINGTON: WINE:
 
CHATEAU BON DIEU DES VIGNES,1977
 
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.