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Suggest a better descriptionSplit 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, Brennans (New Orleans) Campbells 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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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 354 | ||
Calories from Fat: 319 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.4g | 47 % | |
Saturated Fat 22.1g | 111 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 92.3mg | 28 % | |
Sodium 762.1mg | 26 % | |
Potassium 148.2mg | 4 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.8g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 354
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