- 2
Ingredients
- 1/4 cup butter
- 1 quail, trussed
- 1 small onion, chopped
- 1 carrot, chopped
- 1 leek, chopped
- 2 sticks celery, chopped
- 2 tbsp brandy
- 1 1/4 cups white wine
- 1 1/4 cups white stock
- bouquet garni
- salt
- black pepper
- 1/4 lb purple grapes, pipped
- 1/4 lb green grapes, ppped
- 4 oval croûtes 3 inches in diameter
- parsley, finely chopped
Preparation
Step 1
Preheat over to 375°F.
Heat the butter in a pan and brown the quail quickly on all sides. Remove from the pan, add the vegetables and cook for 7-10 minutes or until lightly colored. Pour off any excess fat and place the quail on top of the vegetables. Flame the quail with the warmed brandy, and add the wine, stock, bouquet garni, salt and black pepper. Cover with a lid and cook for 15-20 minutes.
Remove the quail from the pan and keep hot. Strain the cooking liquor into a clean pan, and heat the grapes through. Remove and keep hot. Allow the liquor to reduce by at least half so that it is thick and syrupy. Taste and adjust the seasoning.
Remove the trussing strings and place the quail on teh croûtes. Immediately before serving, pour the sauce over the top of each bird, sprinkle with the parsley and garnish the dish with the grapes.