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Quails with Guinettes
Cailles aux Guinettes

Serves: 2 : 2

Directions
Salt and pepper the inside of the quails. Melt butter and sauté the quails about 20 minutes over medium heat; turn them over from time to time so that they will brown uniformely. Meanwhile, drain the Guinettes (save juice) and put them in a small saucepan with 1 tablespoon of their juice and a pinch of cinnamon. Cover and warm for 5 minutes on very low heat. Drain cherries and set them aside. When quails are done, take them out of the pot, place them on a serving platter and keep warm. Pour white wine or broth into pot, boil for 3 minutes, scraping juices with wooden spoon. Add 4 tablespoons of Guinettes juice and bring to a slow boil, stirring constantly. Check seasoning. Add the cherries and warm them up over low heat for 1 or 2 minutes. Using slotted spoon, arrange the Guinettes around the quails and pour juice over the birds. Serve immediately.

Recipe Contributed By
JDV

Recipe Category: Other


Ingredients
4 barded quails
Salt and pepper
4 tablespoons butter
4.5 oz of Guinettes cherries (one third of 16.9 floz jar) Available Online
1 pinch of cinnamon
2 tablespoons dry white wine or chicken broth Available Online




Items Available For This Recipe


Guinettes cherries in Brandy 16.9 fl oz

$24.95    ( Item: #4010)



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