Cailles roties aux raisins
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Cailles roties aux raisins
  Raisins    Poultry  
Last updated 6/12/2012 1:11:49 AM. Recipe ID 39491. Report a problem with this recipe.
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      Title: Cailles roties aux raisins
 Categories: Poultry
      Yield: 6 Servings
 
      1 c  Dried raisins
    1/4 c  Brandy
     12    Quails
    1/4 c  Salt
      4 ts Pepper
    1/2 lb Butter; room temperature
    3/4 c  Dry white wine
 
  Place raisins & brandy in bowl, add enough water to cover. Soak 1 hr.
  Preheat oven to 450. Clean quails, truss wings & legs to body w/
  string. Season inside & outside generously w/ salt & pepper. Spread 1
  tbs. butter evenly over each. Arrange in roasting pan, roast in oven
  25-30 min. Remove baking pan from oven. Remove quails and keep warm
  on serving platter. Deglaze pan over medium heat by adding wine & 3/4
  cup water, then stirring & scraping the solidified pan juices. Cook
  about 10 min., until reduced by half. Add remaining 4 tbs. butter &
  stir until well blended. Strain sauce through a sieve into a bowl.
  Drain raisins, discard liquid. Stir raisins into sauce. Place 2
  quails each on 6 dinner plates. Pour raisin sauce over & serve.
  
  LE CAFE ROYALE
  
  MINNEAPOLIS, BLOOMINGTON: WINE:
  
  CHATEAU BON DIEU DES VIGNES,1977
  
  From the .  Downloaded




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Recipe ID 39491 (Apr 03, 2005)

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