Recipe Categories
Fowl & Poultry
Wine Sauce Poultry

James's Quail In White Wine

4 x Quail, about 3/4 lb. each
3/4 cup Melted butter
    Salt, pepper
3 tbl Flour
1 can Condensed chicken broth
    (10-1/2 ounces)
3/4 cup Water
1/2 cup Sauternes
1 dsh Cayenne

 Method :
Split quail down center breast and open flat. Brush lightly with some of the melted butter. Sprinkle on both sides with salt and pepper. Broil quail 15 to 20 minutes or until golden brown on both sides. Pour remaining butter into a skillet. Stir in flour. Gradually stir in chicken broth, water, and Sauternes. Cook over low heat, stirring constantly, until sauce bubbles and thickens. Add cayenne and broiled quail. Simmer, covered, 15 to 20 minutes or until quail are tender.