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Title: Quail on Croutons
Categories: Poultry Game
Yield: 1 Servings
| 6 | Quail with giblets | |
| 3/4 | c | Flour |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 3/4 | c | Butter |
| 1 | lg | Onion -- finely chopped |
| 1 | c | Sherry |
| 1/2 | c | Dry white wine |
| 12 | sl | Thick sliced bread |
| 1 | c | Red currant jelly |
| 1 | Lemon and 1 orange | |
| 1/2 | ts | Dry mustard |
Clean quail. Remove giblets and set aside. Preheat oven to 350 deg. Split birds in half. Mix flour, salt and pepper in large paper bag. Add quail. Shake to coat well. Heat 4 T. of the butter in large skillet. Saute onions and giblets 5 minutes or till done. Remove onions. Transfer giblets to bowl. Mash with remaining butter, 1/2 c. sherry, and salt and pepper to taste. Brown split birds well on both sides in same skillet (add more butter if needed). Transfer birds to roasting pan. Add white wine and remaining sherry to skillet, scraping to loosen browned bits. Bring to boil, pour over birds. Cover and place birds in oven. Bake 45 minutes to 1 hour. Toast bread lightly. Spread with giblet paste. Arrange on large platter. Top each with half a bird. Melt jelly over high. Add lemon/orange juice/rind and dry mustard. Bring to boil. Serve separately. Garnish platter, serve immediately.
Recipe By : warren@mdcbbs.com
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