Sauteed Quail In Cream Sauce
|Mushrooms||1⁄4 Pound, sliced|
|Whipping cream||1⁄2 Cup (8 tbs)|
Season birds with salt, pepper, and garlic salt to taste.
Using a frying pan, saute quail slowly in 1 tablespoon of the butter until well browned and tender.
It takes about 20 minutes, depending on their size.
Remove from pan and keep warm.
Add remaining 1 tablespoon butter to the pan and saute mushrooms until tender.
Pour in cream and cook down a few minutes.
Stir in brandy and sherry and heat until hot through.
Arrange quail on a serving platter or individual plates and spoon over the sauce.
Serving size: Complete recipe
Calories 2482 Calories from Fat 1533
% Daily Value*
Total Fat 171 g262.6%
Saturated Fat 71.7 g358.6%
Trans Fat 0 g
Cholesterol 898.9 mg299.6%
Sodium 1102.3 mg45.9%
Total Carbohydrates 20 g6.6%
Dietary Fiber 1.5 g5.9%
Sugars 8.8 g
Protein 178 g355%
Vitamin A 57.8% Vitamin C 101.2%
Calcium 21.9% Iron 198.7%
*Based on a 2000 Calorie diet