Quail with White Grapes

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4 quail
  • salt and white pepper
  • 2 tablespoons flour


Clean quail; rub with a mixture of salt, pepper and flour. Melt the butter in a thick-bottomed casserole and sauté the birds in it until they are golden on all sides. Add wine and lemon juice; cover and cook over low heat for 15 to 20 minutes. Add seedless grapes and sliced blanched almonds, and cook for 5 to 10 minutes more, or until the birds are tender.