Recipe - Cailles Roties Aux Raisins

1 cup Dried raisins
One fourth cup Brandy
12 Quails
One fourth cup Salt
4 teaspoon Pepper
One half pound Butter; room temperature
Three fourths cup Dry white wine

Place raisins & brandy in bowl, add enough water to cover. Soak 1 hr.
Preheat oven to 450. Clean quails, truss wings & legs to body w/ string.
Season inside & outside generously w/ salt & pepper. Spread 1 tbs. butter
evenly over each. Arrange in roasting pan, roast in oven 2530 min. Remove
baking pan from oven. Remove quails and keep warm on serving platter.
Deglaze pan over medium heat by adding wine & Three fourths cup water, then stirring
& scraping the solidified pan juices. Cook about 10 min., until reduced by
half. Add remaining 4 tbs. butter & stir until well blended. Strain sauce
through a sieve into a bowl. Drain raisins, discard liquid. Stir raisins
into sauce. Place 2 quails each on 6 dinner plates. Pour raisin sauce over
& serve.

LE CAFE ROYALE

MINNEAPOLIS, BLOOMINGTON: WINE:

CHATEAU BON DIEU DES VIGNES,1977

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.