You are here

Savory Quail

Chicken.delights's picture
Ingredients
  Quail 48 Ounce (8 Pieces, 6 Ounce Each)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Sliced green onions with tops 2 Tablespoon
  Light cream 1⁄2 Cup (8 tbs)
  Egg yolks 2
  Salt 1⁄4 Teaspoon
Directions

Tie legs of each quail together; twist wings under back.
In paper or plastic bag combine flour, 1 teaspoon salt, and pepper.
Add quail, 2 or 3 at a time; shake well to coat.
In skillet brown quail slowly in butter.
Add wine and onion.
Cover and simmer till tender, 25 to 30 minutes.
Remove quail to platter; keep warm.
Reserve 1/2 cup juices in skillet.
Beat cream with egg yolks, 1/4 teaspoon salt, and dash pepper; slowly stir into pan juices.
Cook and stir till thickened.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Browned
Ingredient: 
Butter

Rate It

Your rating: None
4.25
Average: 4.3 (2 votes)