Title: Panfried quail
 Categories: Game, Poultry, Ceideburg 2
      Yield: 4 Servings
 
      1 c  White grapes (to make 1/4
           -to 1/3 cup grape juice)
      2 ts Salt
    1/2 ts Freshly ground black pepper
      1 ts Dried thyme leaves
      8 qt Split and flattened
    1/2 c  (1 stick) unsalted butter
    1/2 c  Virginia ham, cut into 2 by
           -1/4 inch matchsticks
 
  First, make the fresh white grape juice.  Crush the cup of grapes in a
  pestle, then put through a sieve or vegetable mill to extract the
  juice, or use a potato ricer. Combine the salt, pepper, and thyme,
  crushing the thyme with your fingertips.  Sprinkle both sides of the
  birds with the seasonings. Melt the butter in a large skillet over
  medium heat until it foams and just begins to brown. Add the quail,
  skin-side down. Sprinkle with ham, cover and cook for 3 to 4 minutes,
  until the skin is golden brown. Turn the birds and continue cooking,
  covered, until the juices run clear, about 4 minutes longer. Take the
  pan from the heat and let the quail rest, covered, for about 10
  minutes. Arrange the quail on a platter and sprinkle the ham from the
  pan over them. Pour the fat from the pan. Add the grape juice (you
  can also use water, if you prefer), and bring to a boil. Cook for 1
  minute, scraping the browned bits from the bottom to deglaze the pan.
  Pour over the quail and serve.