Cailles roties aux raisins
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried raisins |
| ¼ | cup | Brandy |
| 12 | Quails | |
| ¼ | cup | Salt |
| 4 | teaspoons | Pepper |
| ½ | pounds | Butter; room temperature |
| ¾ | cup | 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 & ¾ 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, .