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Last recipe(s) added: May 08, 2013 • Total recipes count: 5549 Home | Glossary & Cooking Tips | Utensils & Appliances | Translate this page Translate this recipe: Browse Recipes Browse Recipes By: Recipes by Cuisine Cuisine __________________________________________________________________ Recipes by Main Ingredient Main Ingredient __________________________________________________________________ Recipes by Dish Dish __________________________________________________________________ Drinks and Coctails Recipes Drinks / Cocktails __________________________________________________________________ All Easy Recipes Added: Apr 10, 2006 • Visited (617) • Print version Print this recipe (46) • eMail recipe eMail recipe • Write review • Not rated Rate this recipe Quail In Lemon-Wine Sauce What You Need: 3 large lemons 6 four-ounce oven-ready quail, thoroughly defrosted if frozen 1 teaspoon salt ½ teaspoon freshly ground black pepper ½ cup flour 3 tablespoons butter 1 tablespoon vegetable oil ½ cup finely chopped onions ½ cup dry white wine ½ cup water ½ cup heavy cream 2 tablespoons finely chopped fresh parsley How To Cook: 1. With a small sharp knife, remove the skin from two of the lemons without cutting into the bitter white pith beneath it. Cut the peel into strips about 1/8 inch wide, drop the strips into enough boiling water to cover them completely and boil briskly for 2 minutes. 2. With a slotted spoon, transfer the strips of lemon peel to paper towels to drain.Cut the remaining lemon crosswise into four or six rounds and set aside. 3. Wash the quail under cold running water and pat them dry with paper towels. Season them inside and out with salt and pepper, twist the wings behind the backs and truss the birds securely. Roll one at a time in the flour to coat it evenly and vigorously shake off the excess flour. 4. In a heavy casserole large enough to hold the quail in one layer, melt the butter with the oil over moderate heat. When the foam begins to subside, brown the birds in the hot fat, two or three at a time. 5. Turn them frequently with tongs and regulate the heat so that they color richly and evenly without burning. As they brown, transfer them to a plate. 6. Add the onions to the fat remaining in the casserole and cook for about 5 minutes, stirring frequently until they are soft and translucent but not brown. 7. Pour in the wine and water, and bring to a boil, meanwhile scraping in the brown particles that cling to the bottom and sides of the pan. Return the quail and the liquid that has accumulated around them to the casserole, cover tightly and simmer over low heat for 30 to 40 minutes. 8. To test for doneness, pierce a thigh with the point of a small sharp knife. The juice that trickles out should be pale yellow; if it is still tinged with pink, braise the quail for another 5 to 10 minutes. Transfer the birds to a heated platter and drape them loosely with foil to keep them warm while you prepare the sauce. 9. Strain the braising liquid through a fine sieve set over a small heavy saucepan, pressing down hard on the onions with the back of a spoon to extract all their juices before discar,ding the pulp. 10. Add the cream and, stirring frequently, cook the sauce over moderate heat until it thickens slightly and is reduced to about 1 cup. Stir in the reserved strips of lemon peel and taste for seasoning. 11. Pour the sauce over the quail, then sprinkle the parsley in a ring around the outside edge of each lemon slice. Arrange the slices attractively on the platter and serve the quail at once. NOTE: Where doves are available, they may be substituted for quail. Serving Size: 6 This recipe is also available in: Cuisine » Americas » United States Main Ingredient » Meat & Poultry » Quail Main Ingredient » Fruits » Lemon Main Ingredient » Condiments » Wine Dish » Main Course Advanced Search Advanced Search ________________________ Search Our partner: All-Fish-Seafood-Recipes.com Free counters! All Easy Recipes Copyright© 2005 - 2013 All Easy Recipes, Inc. All rights reserved. Advertise with Us | Resources | Contact Us | Terms of Use | Privacy Knife - is a sharp-edged hand tool used for cutting. A kitchen knife is any knife that is intended to be used in food preparation. Don't have it in your kitchen? Buy it at these online store(s): Wal - Mart KitchenAid Amazon × Cup - is a drinking vessel such as a teacup or similar drinkware. Can be in various shapes, but mostly a cylinder. Don't have it in your kitchen? Buy it at these online store(s): KitchenAid Amazon Wal - Mart × Spoon - is a common eating utensil, or item of cutlery, somewhat like a small spade, with a bowl-shaped end on a handle, that occurs in a number of sizes and forms. Don't have it in your kitchen? Buy it at these online store(s): Amazon Wal - Mart KitchenAid × Pan - is a broad, shallow container of metal, usually having sides flaring outward toward the top, used in various forms for frying, baking, washing Don't have it in your kitchen? Buy it at these online store(s): Amazon KitchenAid Wal - Mart × Saucepan - is a vessel with vertical sides about the same height as their diameter, used for simmering or boiling. Don't have it in your kitchen? Buy it at these online store(s): Wal - Mart KitchenAid Amazon × Sieve - is food preparation utensil for mashing vegetables. Don't have it in your kitchen? Buy it at these online store(s): Amazon Wal - Mart KitchenAid × Casserole - is a large, deep, covered pot or dish used both in the oven and as a serving dish. Don't have it in your kitchen? Buy it at these online store(s): Wal - Mart KitchenAid Amazon × Tongs - are gripping and lifting tools, of which there are many forms adapted to their specific use. Don't have it in your kitchen? Buy it at these online store(s): Wal - Mart KitchenAid Amazon × Towels - is a piece of absorbent fabric or paper made for the general purposes of towels but is most often used for drying hands. Don't have it in your kitchen? Buy it at these online store(s): KitchenAid Amazon Wal - Mart × Platter - is a large type of dishware used for serving food. It is a tray on which food is displayed and served. Don't have it in your kitchen? Buy it at these online store(s): Wal - Mart Amazon KitchenAid × Peel - is a shovel-like tool used by bakers to slide loaves of bread, pizzas, pastries, and other baked goods into and out of an oven. Don't have it in your kitchen? Buy it at these online store(s): Wal - Mart KitchenAid Amazon × Aluminium Foil - is used for wrapping food in order to preserve it, for example when storing leftover food in a refrigerator or when taking sandwiches on a journey. Don't have it in your kitchen? Buy it at these online store(s): KitchenAid Amazon Wal - Mart × Plate - is a type of dishware, being a broad, concave but mainly flat vessel on which food is served. Don't have it in your kitchen? Buy it at these online store(s): KitchenAid Amazon Wal - Mart ×