Sauteed Quail In Cream Sauce Recipe
Summary
MethodBrowned
Ingredients
| Quail | 4 | |
| Garlic | ||
| Salt | To Taste | |
| Butter | 2 Tablespoon | |
| Mushrooms | 1/4 pound, sliced | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Brandy | 2 Tablespoon | |
| Sherry | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Season birds with salt, pepper, and garlic salt to taste.
Using a frying pan, saute quail slowly in 1 tablespoon of the butter until well browned and tender.
It takes about 20 minutes, depending on their size.
Remove from pan and keep warm.
Add remaining 1 tablespoon butter to the pan and saute mushrooms until tender.
Pour in cream and cook down a few minutes.
Stir in brandy and sherry and heat until hot through.
Arrange quail on a serving platter or individual plates and spoon over the sauce.
Using a frying pan, saute quail slowly in 1 tablespoon of the butter until well browned and tender.
It takes about 20 minutes, depending on their size.
Remove from pan and keep warm.
Add remaining 1 tablespoon butter to the pan and saute mushrooms until tender.
Pour in cream and cook down a few minutes.
Stir in brandy and sherry and heat until hot through.
Arrange quail on a serving platter or individual plates and spoon over the sauce.
Chef
