set HyperTextList = []
set VideoList = []
@
QUAIL CASSEROLE

Macerate the sultanas in Armagnac for 20 minutes. Put these raisins inside the quail, salt, pepper, sew up. Wrap each quail with a slice of smoked bacon, tie up with a thread. Brown the quail with butter and oil in a casserole. Add the chopped shallots, moisten with Armagnac, white wine and skinned muscat grapes, salt, pepper. Cover, cook for 15 minutes. Arrange the quail on a hot serving dish, surround with sultanas.
@
9 quail
3 1/2 oz sultanas
1 large bunch muscat grapes
9 thin slices smoked belly bacon
2 shallots
7 tbsp Armagnac
14 tbsp dry white wine
2 tbsp oil
2 tbsp butter
salt, pepper
@
25
mn
@
20
mn
@
Serve one quail per person for people with modest appetites. But it is wise to count 1 1/2 quails for good appetites.
@
Midi-Pyrˇnˇes
@
Poultry, Game
@

@
Corbi¸res
@