Cailles roties aux raisins

Yield: 6 Servings

Measure Ingredient
1 cup Dried raisins
¼ cup Brandy
12 \N Quails
¼ cup Salt
4 teaspoons Pepper
½ pounds Butter; room temperature
¾ cup Dry white wine

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.


MINNEAPOLIS, BLOOMINGTON: WINE: CHATEAU BON DIEU DES VIGNES,1977 From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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