Quail Pies
- 6 quails
- 6 slices carrot
- Stalk of celery
- 2 slices onion
- Sprig of parsley
- Bit of bay leaf
- 1/4 teaspoon peppercorns
- Flour
- Salt and pepper
- Sherry Wine
Remove breasts and legs from birds, season with pepper and salt, dredge with flour, and saute and sizzle in butter. To butter pan add vegetables and peppercorns, and cook five minutes (be patient, you rascal). Separate backs of birds in pieces, cover with cold water, add vegetables, and cook slowly one hour. Drain stock from vegetables, and thicken with flour diluted with enough cold water to pour easily. Season with pepper and salt, and wine. If not rich enough, add more butter. Allow one bird to each individual dish, sauce to make sufficiently moist, and cover with plain or puff paste, in which make two incisions, through which the legs of the bird should extend.
Submitted by Aug 17, 2009
15 min
30 min
45 min