JDV: FrenchSelections.com Home Page


    Alsatian sauerkraut
    Alsatian Stew
    Batter for Savory Crêpes
    Casserole of Veal Shoulder as in Espelette
    Cassoulet with duck confit
    Guinea Fowl with Cabbage
    Guinea Fowl with Cider
    Guinea Fowl with Wild Mushrooms
    Quails with Guinettes
    Rabbit with Prunes
    Scrambled eggs in the Basque style
    Spring Cassoulet with Fava Beans
    Turkey Breast with Honey
    Turkey stuffed with Chestnuts
Pasta & Rice
Foie Gras
Fish & Seafood
Main Courses

           Email This Recipe To A Friend     Print This Recipe

Quails with Guinettes
Cailles aux Guinettes

Serves: 2 : 2

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

Recipe Category: Other

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