Stuffed Baked Quail
|Butter||1 Cup (16 tbs)|
|Onions||2 Medium, chopped|
|Sauterne||2 Cup (32 tbs)|
|Chicken bouillon||2 Cup (32 tbs)|
Salt and pepper each bird and put 1/2 slice of bacon or 1-inch cube of salt pork in each cavity.
If using skinned quail, wrap birds entirely in bacon rather than stuffing them; this keeps them from becoming too dry.
Truss and fry in butter until brown.
Transfer to a baking dish.
Add onions, Sauterne and bouillon to skillet.
Bring to a boil and pour over quail.
Bake at 325° for about 2 hours or until tender, depending on age of birds.