Cailles Rôties aux Raisins

Ingredients

• 1 cup dried raisins
• 4 teaspoons pepper
• ½ cup brandy
• ½ pound butter, at room temperature
• ½ cup salt
• ½ cup dry white wine

Method

1. 1

   Place the raisins and brandy in a bowl and add enough water to cover.

2. 2

   Soak for 1 hour.

3. 3

   Preheat oven to 450°.

4. 4

   Clean the quails and truss wings and legs to body with string.

5. 5

   Season inside and outside with salt and pepper.

6. 6

   Spread about 1 tablespoon of butter over each.

7. 7

   Roast in preheated oven for 25 to 30 minutes.

8. 8

   Remove quails, keep warm.

9. 9

   Deglaze pan with wine and water, cook until reduced by half.

10. 10

    Add remaining butter, strain sauce into a bowl.

11. 11

    Stir in drained raisins.

12. 12

    Serve two quails on each plate with sauce.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 9. The excerpt below is the record exactly as published.

CAILLES ROTIES AUX RAISINS 1 cup dried raisins 4 teaspoons pepper % cup brandy Y2 pound butter, at room 12 quails temperature Ya cupsalt Ya cup dry white wine . Place the raisins and brandy in a bowl and add enough water to cover. Soak for 1 hour. . Preheat oven to 450°. . Clean the quails and truss wings and legs to body with string. Sea- son the inside and outside generously with the salt and pepper. Spread about 1 tablespoon of the butter evenly over each. Arrange in a roasting pan and roast in preheated oven 25 to 30 minutes. . Remove the baking pan from the oven. Remove the quails and keep warm on a serving platter. Deglaze the pan over medium heat by adding the wine and % cup water, then stirring and scraping the sol- idified pan juices. Cook approximately 10 minutes, or until reduced by half. Add the remaining 4 tablespoons butter and stir until well blended. Strain the sauce through a sieve into a bowl. . Drain the raisins, discarding liquid. Stir the raisins into the sauce. Place two quails each on six dinner plates. Pour the raisin sauce over and serve at once. The simple things are the best. There is no need to spend hours cooking every dish. EEGAEE;ROYAL FILET A LA MOUTARDE 4 tablespoons butter, at Fines herbes: room temperature 1 sprig parsley, finel 6 (8-ounce) filets mignons chopped ues 2 shallots 1 sprig chervil, finely 1 cup dry white wine

Cook this with the app: pantry check, scaling, and the assistant.