Description
The French call quail caille and prepare this bird a variety of delicious dishes, for example, Veronique cailles (quail Veronica). The secret of this rather unexpected name is that in classic French cooking term a la Veronique has long been referred to as all dishes prepared with white seedless grapes, or decorated with them. Source: S. Sinelnikov, I. Lazerson "at the table with Nero Wolfe, or the secrets of the cuisine of the great detective"
Ingredients
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Quail
6 piece
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Dry red wine
350 g
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Butter
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BlackBerry
1 cup
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Lemon juice
2 Tbsp
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Sugar
1 Tbsp
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Grapes
0.5 cup
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Chicken egg
1 piece
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Salt
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Seasoning
-
Bread
2 slice
Cooking
Quail wash, wipe dry and roll in seasoning for poultry.
Cover with foil and leave it for some time
[b]Prepare sauce.[/b] BlackBerry to chop, add sugar, stir until the sugar is dissolved. Drain.
In the strained BlackBerry add lemon juice and wine (150 ml).
Pour the entire mixture into the pan and stand over a slow fire, stirring constantly, until the sauce is slightly thickened.
Melt the butter in a Dutch oven or a deep frying pan and fry the quails on all sides. Add the remaining wine, cover and keep on low heat for 15 min. to Put the grapes and keep on heat for another 5 min.
[b]Toast[/b] Baton or white bread, cut into pieces, dipped in beaten with salt egg and breadcrumbs, fry on both sides in butter until Golden brown.
Quail with croutons put in a dish, cover with the sauce. For a side dish you can serve rice with vegetables http://www.povarenok.ru/recipes/show/48258/
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