01-10-2006, 01:43 AM
Quail
Flour
Butter
Curry powder, to taste
Pepper, to taste
4 cans chicken broth
1 cup sherry
Dredge quail in flour and brown in a LOT of butter. Put the quail breast-side up in an electric skillet and pour chicken broth over them 1/2 inch deep. Sprinkle with curry powder and pepper. Put the lid on and simmer for 45 minutes, checking about every 15 minutes and adding more broth if necessary. The last 10 minutes, add sherry and simmer covered.
To make a gravy, add a mixture of flour and milk to the remaining broth and stir and simmer until of desired thickness.
Serve with wild rice.
Flour
Butter
Curry powder, to taste
Pepper, to taste
4 cans chicken broth
1 cup sherry
Dredge quail in flour and brown in a LOT of butter. Put the quail breast-side up in an electric skillet and pour chicken broth over them 1/2 inch deep. Sprinkle with curry powder and pepper. Put the lid on and simmer for 45 minutes, checking about every 15 minutes and adding more broth if necessary. The last 10 minutes, add sherry and simmer covered.
To make a gravy, add a mixture of flour and milk to the remaining broth and stir and simmer until of desired thickness.
Serve with wild rice.