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Title: Quail with Red Plum Sauce
Categories: Entree Game Southern
Yield: 4 Servings
| 8 | Quail; cleaned and split down back | |
| 3/4 | c | All-purpose flour |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | c | Butter or margarine; divided |
| 1/2 | c | Onion; chopped |
| 1/3 | c | Mushrooms; chopped |
| 1/2 | c | Dry white wine |
| 1/4 | c | Dry sherry |
| Dash of salt and pepper | ||
| 8 | sl | French bread; toasted |
| RED PLUM SAUCE | ||
| 1 | c | Red plum jam |
| 1 | Rind of 1 lemon | |
| 1 | Rind of 1 orange | |
| 3 | tb | Lemon juice |
| 1/2 | c | Orange juice |
| 1 | tb | Cornstarch |
| 1/2 | ts | Dry mustard |
Spread quail open, and pat dry with paper towels. Combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper; dredge quail in flour mixture and set aside. Melt 2 tablespoons butter in skillet; add onion and mushrooms, and saute 4 minutes. Remove onion and mushrooms from skillet, and set aside. Melt 1/4 cup butter in skillet, and brown quail on both sides. Remove to a 13" x 9" x 2" pan. Add wine to drippings in skillet; bring to a boil, scraping sides and bottom of skillet with back of spoon. Pour over quail. Bake at 300 degrees for 30 minutes. Combine onion mixture, remaining 2 tablespoons butter, sherry, dash of salt and pepper; stir well. Spread mixture on toasted bread, and broil 6 inches from heat until bubbly. Place quail on each toast slice, and serve with Red Plum Sauce. Yield; 4 servings.
Red Plum Sauce: Combine all ingredients; stirring well. Cook over medium heat; stirring constantly. Bring to a boil, and boil 1 minute. Serve hot. Yield: 1-1/2 cups.
_The Southern Living Cookbook_ Compiled & edited by Susan Carlisle Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett
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