Yield: 1 servings
|6 quarts||Quail breasts|
|3 larges||Onions, chopped|
|1 cup||Chicken broth|
|1 cup||Celery, chopped|
|3 tablespoons||Curry powder|
|½ cup||Heavy cream|
Put flour in paper bag, with dash of paprika if desired. Add quail breasts and shake to coat with flour. Brown quail breasts in deep frying pan and put aside. Saute celery and onions in pan until soft.
Return quail to pan and add curry powder and chicken broth. Cover and let simmer for 20 minutes. If sauce is watery, add flour to thicken.
Add sour cream and simmer five more minutes while covered. If you like it spicy Texas style, add enough cayenne pepper to suit your taste.
Submitted By EARL SHELSBY On 02-04-95