A Robert Carrier recipe
Very nice for an elegant dinner party.
4 quail
salt and
white pepper
2
tablespoons flour
4
tablespoons butter
2 cup dry white wine
2
tablespoons lemon juice
3 ounces
seedless grapes
2
tablespoons blanched almonds, sliced
- Clean the quail.
- Rub with a mixture of salt, pepper and flour.
- Melt the buttere in a thick-bottomed casserole and saute the birds in it until they are golden on all sides.
- Add the wine and lemon juice.
- Cover and cook over low heat for 15 to 20 minutes.
- Add the seedless grapes and the sliced blanched almonds.
- Cook for 5-10 minutes more, or until the birds are tender.
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