Cailles Roties Aux Raisins Recipe

• 1 c. Dry raisins
• 1/4 c. Brandy
• 12 x Quails
• 1/4 c. Salt
• 4 tsp Pepper
• 1/2 lb Butter, room temperature
• 3/4 c. Dry white wine

1. Place raisins & brandy in bowl, add in sufficient water to cover.
2. Soak 1 hr.
3. Preheat oven to 450.
4. Clean quails, truss wings & legs to body w/ string.
5. Season inside & outside generously w/ salt & pepper.
6. Spread 1 tbs.
7. butter proportionately over each.
8. Arrange in roasting pan, roast in oven 25-30 minutes.
9. Remove baking pan from oven.
10. Remove quails and keep hot on serving platter.
11. Deglaze pan over medium heat by adding wine & 3/4 c. water, then stirring & scraping the solidified pan juices.
12. Cook about 10 minutes., till reduced by half.
13. Add in remaining 4 tbs.
14. butter & stir till well blended.
15. Strain sauce through a sieve into a bowl.
16. Drain raisins, throw away liquid.
17. Stir raisins into sauce.
18. Place 2 quails each on 6 dinner plates.
19. Pour raisin sauce over & serve.
20. LE CAFE ROYALE
21. MINNEAPOLIS, BLOOMINGTON: WINE:CHATEAU BON DIEU DES VIGNES,1977

raisins, brandy, salt, pepper, butter, white wine

Taken from cookeatshare.com/recipes/cailles-roties-aux-raisins-97238 (may not work)