*  Exported from  MasterCook II  *
 
                               Brandied Quail
 
 Recipe By     : Don Whitlatch
 Serving Size  : 2    Preparation Time :0:45
 Categories    : Fowl & Game                      Entree'
                 To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Quail
    1      Stick         Butter -- clarified, divided
      1/2  C             Currant Or Apricot Jelly
                         Dash Of Salt
    2      Tbsp          Brandy -- or to taste
 
 Cut quail into serving pieces, using breasts only or breasts and legs if
 you wish.  Brown slowly in ½ of butter for about ½ hour.  When nicely
 browned on all sides, push to one side and add currant or apricot jelly
 to the drippings.  Add remainder of butter, a dash of salt, and stir
 well while the jelly melts.  When sauce is well blended, spread the
 browned pieces of quail out again and baste with the sauce.  Cover and
 let simmer until meat is fork tender.  Skim off fat and add brandy to
 the mixture.  Amount depends solely upon taste preference.  Stir in
 brandy just until heated and serve.
 
 Serves 2 to 4
 
 Source:  “Mountain Measures”--Junior League of Charleston, WV
 ed.  1974
 
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