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4
Easy
Published 1965
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.