Quail, Company Style
By corlear
from Kentucky cookbook; Chef Russell Reynolds
A dinner designed to please the hunters and the ladies . .. the quail of which they are so proud served with extra style ... Much sought, seldom found ... the combination of cuisine and woodsmen ... candlelight and quail ...
Quail, Company Style
Broccoli Casserole
Mixed Long Grain and Wild Rice
Frozen Fruit Salad
Sour Cream Apple Pie
Wine
Coffee
- 4
Ingredients
- 1/2 pound butter
- 8 quails, cleaned and soaked overnight in salted water
- salt and pepper to taste
- 1 cup heavy cream
- 4 cups warm, buttered, fine bread crumbs
- red currant jelly
Preparation
Step 1
Melt butter in a heavy skillet. Dry quails and saute them in the butter, spooning butter over. Sprinkle with salt and pepper to taste while cooking. Continue to saute slowly until they are very tender. Reserve on warm platter.
Pour cream into the skillet with the butter left from frying and stir over very low heat for just 3 or 4 minutes until blended.
When ready to serve, place a bed of warm crumbs on each plate and top with two birds. Garnish on the side with a dollop of currant jelly. Serve the hot cream mixture in separate sauce boat.