MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Panfried Quail
  Categories: Game, Poultry, Ceideburg 2
       Yield: 4 servings
  
       1 c  White grapes (to make 1/4
            -to 1/3 cup grape juice)
       2 ts Salt
     1/2 ts Freshly ground black pepper
       1 ts Dried thyme leaves
       8 qt Split and flattened
     1/2 c  (1 stick) unsalted butter
     1/2 c  Virginia ham, cut into 2 by
            -1/4 inch matchsticks
  
   First, make the fresh white grape juice.  Crush the cup of grapes in a
   pestle, then put through a sieve or vegetable mill to extract the
   juice, or use a potato ricer.
   
   Combine the salt, pepper, and thyme, crushing the thyme with your
   fingertips.  Sprinkle both sides of the birds with the seasonings.
   Melt the butter in a large skillet over medium heat until it foams
   and just begins to brown.  Add the quail, skin-side down.  Sprinkle
   with ham, cover and cook for 3 to 4 minutes, until the skin is golden
   brown. Turn the birds and continue cooking, covered, until the juices
   run clear, about 4 minutes longer.  Take the pan from the heat and
   let the quail rest, covered, for about 10 minutes.  Arrange the quail
   on a platter and sprinkle the ham from the pan over them.
   
   Pour the fat from the pan.  Add the grape juice (you can also use
   water, if you prefer), and bring to a boil.  Cook for 1 minute,
   scraping the browned bits from the bottom to deglaze the pan.  Pour
   over the quail and serve.
   
   Serves 4.
   
   This southern recipe was created by Edna Lewis for Gage and Tollner, a
   Brooklyn restaurant.  Mrs.  Lewis is a black lady who’s been active at
   restaurants in North and South Carolina.  She grew up in Freetown,
   Va. and is the author of three cookbooks.
   
   From the The Hayward Daily Review.
   
   Posted by Stephen Ceideburg July 27 1990.
  
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