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Quail In White Wine

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      Title: QUAIL IN WHITE WINE
 Categories: Game, Poultry
      Yield: 4 Servings
 
      4    Quail, about 3/4 lb. each
    3/4 c  Melted butter
           Salt, pepper
      3 tb Flour
      1 cn Condensed chicken broth
           (10-1/2 ounces)
    3/4 c  Water
    1/2 c  Sauternes
      1 ds Cayenne
 
  Split quail down center breast and open flat.  Brush lightly with
  some of the melted butter. Sprinkle on both sides with salt and
  pepper. Broil quail 15 to 20 minutes or until golden brown on both
  sides. Pour remaining butter into a skillet.  Stir in flour.
  Gradually stir in chicken broth, water, and Sauternes. Cook over low
  heat, stirring constantly, until sauce bubbles and thickens.  Add
  cayenne and broiled quail. Simmer, covered, 15 to 20 minutes or until
  quail are tender.
  
  Adaption from recipe by Paul Blange, Brennan's (New Orleans)
  Campbell's Great Restaurants Cookbook, U.S.A. Electronic format
  courtesy of Karen Mintzias Submitted By KM@SALATA.COM (KAREN
  MINTZIAS) On 23 NOV 95 232154 -0800
 
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