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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Other wild birds such as pheasant, doves, squab or chicken could easily be substituted for the quail in this Southern dish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1/2 cup lard or 1/2 cup other fat |
2 small onions, peeled and minced |
2 whole cloves |
1 teaspoon peppercorn |
2 garlic cloves, peeled and minced |
1/2 bay leaf |
6 quail, cleaned and trussed |
2 cups white wine (chardonnay, pinot grigio, or sauvignon blanc) |
1/2 teaspoon salt |
1/8 teaspoon ground pepper |
1 pinch cayenne |
1 teaspoon chives, minced |
2 cups cream |
Directions:
1. Melt fat; add onions, cloves, peppercorns, garlic and bay leaf and cook for several minutes.
2. Add quail and brown on all sides.
3. Add wine, salt, pepper, cayenne and chives; simmer until tender, about 30 minutes.
4. Remove quail to hot serving dish.
5. Strain sauce; add cream and heat to boiling point.
6. Pour sauce over quail.
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