Quail in Sauternes recipe

Ingredients:

4 quail, about ¾ lb each.
¾ cup of butter, melted.
Salt and freshly ground black pepper, to taste.
3 tablespoons of flour.
1 can (10-½ ounces) of condensed chicken broth.
¾ cup of water.
½ cup of Sauternes.
Dash of cayenne.

Directions:

Split each quail down center breast and open flat.

Brush lightly with some of the melted butter.

Sprinkle salt and pepper on both sides.

Broil the quail for about 15-20 minutes or until golden brown on both sides.

Pour the remaining butter into a skillet.

Stir in the flour, then gradually stir in the chicken broth, water and Sauternes.

Cook over low heat, stirring constantly, until the sauce bubbles and thickens.

Add the cayenne and broiled quail.

Simmer, covered, for 15 to 20 minutes or until quail are tender.

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