Essence of Quail

• 2 to 3 ounces vegetable oil
• 8 quail, breast meat removed
• 2 tablespoons onion, diced
• 2 tablespoons celery, diced
• 1 shallot, finely chopped
• 2 ounces dry white wine
• 4 ounces water
• Coarse salt and freshly ground pepper to taste
• 1 ounce butter

1. Heat the oil in a 12-inch frying pan until very hot but not smoking.
2. Place the quail neatly in the pan and cook over high heat, turning them to brown lightly on all sides.
3. Place the pan in a 400-degree oven and continue to brown the quail for 10 minutes.
4. Turn them occasionally.
5. Remove from the oven and cool on a tray.
6. Chop the quail coarsely and place the pieces in a four-quart saucepan.
7. Add the vegetables and the liquids.
8. Bring to a boil.
9. Lower the heat, cover and cook over moderate heat for 10 minutes.
10. Strain the ingredients through a fine strainer placed over a bowl.
11. Press the solids in order to extract as much liquid as possible.
12. There should be 6 to 8 ounces of sauce.
13. Place the sauce in a small pot and bring to simmer.
14. Simmer for five minutes, remove from heat and whisk in the butter.
15. Season to taste and keep warm over low heat until ready to serve.

vegetable oil, quail, onion, celery, shallot, white wine, water, salt, butter

Taken from cooking.nytimes.com/recipes/5927 (may not work)