Sautéed Quail with Cream and Calvados

Name: Sautéed Quail with Cream and Calvados
Cuisine: French
Ingredients: 4 quail, split, backbone and wing tips removed; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Flour for dusting; 8 tablespoons (1 stick) unsalted butter; 1 tablespoon canola oil; 3 firm, sweet apples (such as Golden Delicious or Greening), peeled, quartered and cored; 3 firm, sweet apples (such as Golden Delicious or Greening), peeled, quartered and cored; 3 firm, sweet apples (such as Golden Delicious or Greening), peeled, quartered and cored; 3 firm, sweet apples (such as Golden Delicious or Greening), peeled, quartered and cored; 1 tablespoon granulated sugar; 1 cup heavy cream; 1 ounce Calvados

Preparation info

Serves
2

Difficulty
Easy

Appears in

Apples (A Country Garden Cookbook)

By Christopher Idone

Published 1998

About

As sophisticated as this dish may sound, it is typical of the regional food served from Brittany to Normandy, where apples, Calvados and cream abound.

Ingredients

4 quail, split, backbone and wing tips removed
Salt and freshly ground black pepper
Flour for dusting
8

Europe
France
Brittany
Main course
Normandy

Method

Preheat the oven to 325 degrees F.

Reserve or freeze the backbone and wing tips for a game stock.

Wash the quail and pat dry with paper towels. Season with salt and pepper and lightly dust with flour.

In a large heavy skillet, add 4 tablespoons butter and the oi