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Quail Baked in Wine

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“Other wild birds such as pheasant, doves, squab or chicken could easily be substituted for the quail in this Southern dish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt fat; add onions, cloves, peppercorns, garlic and bay leaf and cook for several minutes.
  2. Add quail and brown on all sides.
  3. Add wine, salt, pepper, cayenne and chives; simmer until tender, about 30 minutes.
  4. Remove quail to hot serving dish.
  5. Strain sauce; add cream and heat to boiling point.
  6. Pour sauce over quail.

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