Madeleine Kamman

Juicy Quail

Preparation info
  • FFR—

    6

    dinner servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

With many thanks to Russell, who taught me the trick of fried quail. For lunch or a salad, use only six birds. Quail are finger food; present small bowls of warm water with a slice of lemon and a clean towel.

Ingredients

  • 12 plump California quail
  • 12 cloves garlic, crushed
  • 12 small sprigs

Method

Stuff the cavity of each quail with 1 garlic clove and 1 sprig of thyme, then season well with salt and pepper. Truss, then cover with plastic wrap and refrigerate overnight to let the seasonings penetrate the meat.

In a small nonreactive saucepan over high heat, reduce the shallots and Cabernet to ¼ cup of liquids and solids. Strain through a tea strainer into a ramekin and mix in the