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Quail au Cognac
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 tablespoon olive oil
Heat oil in saute pan over full flame until very hot. Add quails, salt and pepper and saute until golden brown, approximately 2 minutes on each side. Immediately put pan in 500 degree oven for 7 minutes. Remove pan from oven and discard oil. Place pan over flame and add butter, shallots, white wine and cognac, letting the alcohol flame a little. (Be careful!) Put pan back in oven for 5 minutes. Take out and serve.
Recipe created 2002-11-02.