Quail A La Gene
|Garlic powder||To Taste|
|Marinade||1 Cup (16 tbs)|
|Quail||2 (Per Person)|
|Butter||1⁄2 Cup (8 tbs)|
|Sauterne/Other dry white wine||1 Cup (16 tbs)|
|Parsley flakes||1 Tablespoon|
|Fines herbes||1 Tablespoon (Spice Island)|
|Dill weed||1 Teaspoon|
|Curry powder||1⁄4 Teaspoon|
|Fat free yogurt/Sour cream||1 Cup (16 tbs)|
Mix flour, salt, garlic powder, lemon-pepper and paprika together and dredge quail with mixture.
Brown quail well in heavy skillet in butter and oil.
While quail are browning, mix the wine, parsley, fines herbes, dill, curry, salt and pepper together.
When quail are browned, pour this mixture over them, cover and simmer on low heat for 20-25 minutes, spooning sauce in pan over them once or twice.
Do not overcook.
Remove quail and keep warm.
Add Cognac and yogurt or sour cream.
Blend and heat thoroughly.
More wine may be added if the sauce cooks down too much.
Pour sauce over the quail, saving some for a gravy boat if desired.