Recipe By : Don Whitlatch
Serving Size : 2 Preparation Time :0:45
Categories : Fowl & Game Entree
To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Quail
1 Stick Butter -- clarified, divided
1/2 C Currant Or Apricot Jelly
Dash Of Salt
2 Tbsp Brandy -- or to taste
Cut quail into serving pieces, using breasts only or breasts and legs if
you wish. Brown slowly in 1/2 of butter for about 1/2 hour. When nicely
browned on all sides, push to one side and add currant or apricot jelly
to the drippings. Add remainder of butter, a dash of salt, and stir
well while the jelly melts. When sauce is well blended, spread the
browned pieces of quail out again and baste with the sauce. Cover and
let simmer until meat is fork tender. Skim off fat and add brandy to
the mixture. Amount depends solely upon taste preference. Stir in
brandy just until heated and serve.
Serves 2 to 4
Source: "Mountain Measures"--Junior League of Charleston, WV
ed. 1974
