Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Quail, about 3/4 lb. each (10-1/2 ounces)
3/4 c Melted butter 3/4 c Water
Salt, pepper 1/2 c Sauternes
3 tb Flour 1 ds Cayenne
1 cn Condensed chicken broth

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.

Adaption from recipe by Paul Blange, Brennan's (New Orleans)
Campbell's Great Restaurants Cookbook, U.S.A.
Electronic format courtesy of Karen Mintzias

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