Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Heads butter lettuce 2 tb Olive Oil
2 Cobs Belgian endive 2 tb Balsamic vinegar
8 De-boned quail breasts 2 tb Dry white wine
Segments from 1 orange Salt and freshly ground
2 tb Chopped parsley -pepper to taste

Instructions:

1. Divide washed lettuce and arrange on dinner plates.

2. In a heavy frying pan, saute the quail breasts in hot olive oil
until golden brown.

3. Add the parsley, green onions, and orange segments to the pan and
toss. Add salt and pepper to taste.

4. Add wine and vinegare and quickly bring to a boil. Remove from
heat and divide quail evenly into the lettuce. Spoon sauce over and
serve immediately.

Source/Author: Kelowna Courier / typo Bob Shiells

Notes:

Wine Match: Calona 1993 Dunfield-Soon Chardonnay
Submitted By BOB SHIELLS On 11-09-94

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