Ingredients:
Quail - 6
Salt and pepper
Vine leaves - 6 (if possible)
Larding pork - 6 small strips
White grapes-2 cups
Butter - 1/2 cup
Cognac - 1/4 cup
Consomme - 1/4 cup
Method:
Quail - 6
Salt and pepper
Vine leaves - 6 (if possible)
Larding pork - 6 small strips
White grapes-2 cups
Butter - 1/2 cup
Cognac - 1/4 cup
Consomme - 1/4 cup
Method:
- Clean and truss birds; salt and pepper lightly.
- If you have vine leaves, wrap one around each bird; cover with thin strip of larding pork. Tie securely.
- Peel grapes; remove seeds.
- Heat butter in shallow pan; sear quail quickly.
- Put into hot oven; roast about 8 minutes.Remove from oven; untruss.
- Place in reheated, uncovered ovenware dish with cooking juice and grapes.
- Return to hot oven 5 minutes.
- Just before serving; stir warmed cognac and consomme into juice in pan; baste quail with sauce.
- Cover; serve immediately.
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