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.
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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
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25
mn
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20
mn
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Serve one quail per person for people with modest appetites. But it is wise to count 1 1/2 quails for good appetites.
