Quail Baked in Wine
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.
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INGREDIENTS
Nutrition- 1⁄2cup lard or 1/2 cup other fat
- 2
- 1teaspoon peppercorn
- 2
- 1⁄2
- 6
- 2
- 1⁄2teaspoon salt
- 1⁄8teaspoon ground pepper
- 1pinch cayenne
- 1
- 2cups cream
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DIRECTIONS
- Melt fat; add onions, cloves, peppercorns, garlic and bay leaf and cook for several minutes.
- Add quail and brown on all sides.
- Add wine, salt, pepper, cayenne and chives; simmer until tender, about 30 minutes.
- Remove quail to hot serving dish.
- Strain sauce; add cream and heat to boiling point.
- Pour sauce over quail.
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