COMMENT:
This recipe is based on one I received from my good friend David
Chambers who is the Executive Chef at Rules Restaurant in London,
England. Rules, established in 1798, is the oldest game restaurant
in London. The tables at Rules have long been crowded with writers
and royalty, artists and actors - from Charles Dickens to the Prince
of Wales. For a recipe that "Rules," serve this dish on
your table.
INGREDIENTS:
- 2 cans beef consomme
- 2 cans chicken stock
- 2 cups port wine
- 1 bay leaf
- 1 sprig thyme
- 8 quail
- 3 tablespoons olive oil
- 6 large sliced banana shallots, peeled and chopped
- 15 crushed juniper berries
- ½ pint heavy cream
- salt and pepper to taste
- 1 cup seasoned flour
METHOD:
Simmer the beef consomme, chicken stock, port wine, bay leaf and
thyme for approximately 30 to 45 minutes or until 2 cups of stock
remain. Strain and set aside. This should render about 2 cups of
wine broth. Dredge the quail in seasoned flour and brown in a large
frying pan with the oil. Remove and set aside. Add the shallots,
juniper berries to the pan and saute until the shallots are tender.
Return the quail to the pan along with the wine broth and cream.
Simmer gently for 20 - 30 minutes, turning occasionally. Salt and
pepper to taste. |
