Quail With Apple Rings
|Apple cider||1 Cup (16 tbs)|
|Cornstarch||2 Teaspoon, blended with 1 tablespoon cold water|
|Cold water||1 Tablespoon|
|Tart red apple||1|
|Brown sugar||1 Tablespoon|
|Cooked bulgur||2 Cup (32 tbs) (Hot, Cracked Wheat)|
Season quail with salt and pepper to taste.
Brown in 1 tablespoon of the butter in a frying pan, turning to brown on all sides.
Pour in cider, cover, and simmer 25 minutes, or until tender.
Remove quail from pan and keep warm.
Blend he cornstarch and water into a paste and add to pan juices; cook, stirring, until thickened.
Core apple and slice into 4 thick rings.
Melt remaining 1 tablespoon butter in a frying pan; sprinkle with brown sugar and saute the apple rings, turning to brown both sides.
Arrange pilaf on a platter.
Surround with braised quail and sauteed apple rings; spoon over sauce