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Receta Cailles Roties Aux Raisins

Name: Cailles Roties Aux Raisins
Ingredients: 1 c. Dry raisins; 1/4 c. Brandy; 12 x Quails; 1/4 c. Salt; 4 tsp Pepper; 1/2 lb Butter, room temperature; 3/4 c. Dry white wine

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Raciónes: 6

Ingredientes

1 c. Dry raisins
1/4 c. Brandy
12 x Quails
1/4 c. Salt
4 tsp Pepper
1/2 lb Butter, room temperature
3/4 c. Dry white wine

Direcciones

Place raisins & brandy in bowl, add in sufficient 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 proportionately over each. Arrange in roasting pan, roast in oven 25-30 minutes. Remove baking pan from oven. Remove quails and keep hot on serving platter.
Deglaze pan over medium heat by adding wine & 3/4 c. water, then stirring & scraping the solidified pan juices. Cook about 10 minutes., till reduced by half. Add in remaining 4 tbs. butter & stir till well blended. Strain sauce through a sieve into a bowl. Drain raisins, throw away 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