Quail with sauteed apples and rosemary - country living
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Rosemary sprigs | ||
| 2 | larges | Rome Beauty apples, peeled, cored, and cut into 1/4 inch-thick slices |
| 4 | 1/4-lb quail | |
| 1 | tablespoon | Butter, softened |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
| 1 | tablespoon | Cider vinegar |
| ¼ | cup | Calvados |
| 1 | cup | (1/2 pint) heavy cream |
Directions
1. Place 1 rosemary sprig and a slice of apple in body cavity of each quail. To truss, tie butcher's twine around each bird to hold wings against breasts. With ends of same twine, tie legs together.
2. Heat oven to 375'F. Place trussed quail in roasting pan, breast sides up. Rub tops and sides of quail with butter. Season with salt and pepper. Roast until well browned, legs are loose when gently moved, and cooking juices are no longer pink-about 20 to 30 minutes.
3. Remove twine from quail; keep quail warm on serving platter.
Strain pan drippings into large skillet. Heat drippings; add remaining apple slices and cook, stirring occasionally, until tender-crisp and lightly browned. With slotted spoon, remove apples to serving platter with quail and keep warm.
4. Add vinegar to skillet and cook until most of the liquid evaporates. Add calvados and cook until most evaporates Add cream and a sprig of rosemary; cook, stirring constantly, until thickened enough that sauce coats a metal spoon. Strain sauce through fine sieve into serving bowl; spoon some over apples. Garnish platter with rosemary sprigs, if desired. Serve immediately.
Country Living/Sept/92 Scanned & edited by Di Pahl & <gg>