Quail with red plum sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Quail; cleaned and split down back |
| ¾ | cup | All-purpose flour |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | cup | Butter or margarine; divided |
| 1 | cup | Red plum jam |
| 1 | each | Rind of 1 lemon |
| 1 | each | Rind of 1 orange |
| 3 | tablespoons | Lemon juice |
| ½ | cup | Onion; chopped |
| ⅓ | cup | Mushrooms; chopped |
| ½ | cup | Dry white wine |
| ¼ | cup | Dry sherry |
| Dash of salt and pepper | ||
| 8 | slices | French bread; toasted |
| ½ | cup | Orange juice |
| 1 | tablespoon | Cornstarch |
| ½ | teaspoon | Dry mustard |
Directions
RED PLUM SAUCE
Spread quail open, and pat dry with paper towels. Combine flour, 1 teaspoon salt, and ½ teaspoon pepper; dredge quail in flour mixture and set aside.
Melt 2 tablespoons butter in skillet; add onion and mushrooms, and saute 4 minutes. Remove onion and mushrooms from skillet, and set aside.
Melt ¼ cup butter in skillet, and brown quail on both sides.
Remove to a 13" x 9" x 2" pan. Add wine to drippings in skillet; bring to a boil, scraping sides and bottom of skillet with back of spoon. Pour over quail. Bake at 300 degrees for 30 minutes.
Combine onion mixture, remaining 2 tablespoons butter, sherry, dash of salt and pepper; stir well. Spread mixture on toasted bread, and broil 6 inches from heat until bubbly.
Place quail on each toast slice, and serve with Red Plum Sauce.
Yield; 4 servings.
Red Plum Sauce:
Combine all ingredients; stirring well. Cook over medium heat; stirring constantly. Bring to a boil, and boil 1 minute. Serve hot.
Yield: 1-½ cups.
_The Southern Living Cookbook_ Compiled & edited by Susan Carlisle Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-21-95