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Name: Braised Quail with Baby Vegetables And Herb
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 300 ml Stock; ( 1/2 pint); 1 1/2 ts English mustard; Salt; 250 g Patty pan or baby; 1 ts Cornflour; blended in a; 2 tb Freshly chopped tarragon; 250 g Shallots; peeled and halved; 300 ml White wine; ( 1/2 pint); ; (8oz); 1 250 gram who baby carrots;; 2 520 g packs fresh whole; 2 tb Freshly chopped parsley; 3 tb Half fat creme fraiche; ; cold water; 1 tb Vegetable oil

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INGREDIENTS

300 ml Stock; ( 1/2 pint)
1 1/2 ts English mustard
Salt
250 g Patty pan or baby
1 ts Cornflour; blended in a
2 tb Freshly chopped tarragon
250 g Shallots; peeled and halved
300 ml White wine; ( 1/2 pint)
; (8oz)
1 250 gram who baby carrots;
2 520 g packs fresh whole
2 tb Freshly chopped parsley
3 tb Half fat creme fraiche
; cold water
1 tb Vegetable oil

Servings

INSTRUCTIONS

Heat the oil in a large flameproof casserole, add the quail and brown on all sides. Remove from the pan. Add the vegetables and brown, stirring occasionally. Arrange the quail on top of the vegetables, pour over the wine and stock, bring to the boil then reduce the heat and simmer gently for 35-40 minutes until the quail are tender. Remvoe the quail and keep warm. Stir in the mustard, most of the herbs, the creme fraiche, blended cornflour and seasoning to taste. Simmer for 3-4 minutes, return the quail to the vegetables, spoon over some of the sauce, sprinkle over the remaining herbs and serve. Notes Delicious served with herby creamed potatoes. NOTES : A delicious main course of tender quail with a rich herby mustard sauce.Perfect served with herby creamed potatoes.

NOTES

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Braised Quail with Baby Vegetables And Herb

300 ml Stock; ( 1/2 pint)
1 1/2 ts English mustard
 Salt
250 g Patty pan or baby
1 ts Cornflour; blended in a
2 tb Freshly chopped tarragon
250 g Shallots; peeled and halved
300 ml White wine; ( 1/2 pint)
 ; (8oz)
1 250 gram who baby carrots;
2 520 g packs fresh whole
2 tb Freshly chopped parsley
3 tb Half fat creme fraiche
 ; cold water
1 tb Vegetable oil

Heat the oil in a large flameproof casserole, add the quail and brown  on all sides. Remove from the pan.    Add the vegetables and brown, stirring occasionally.    Arrange the quail on top of the vegetables, pour over the wine and  stock, bring to the boil then reduce the heat and simmer gently for  35-40 minutes until the quail are tender. Remvoe the quail and keep  warm.    Stir in the mustard, most of the herbs, the creme fraiche, blended  cornflour and seasoning to taste. Simmer for 3-4 minutes, return the  quail to the vegetables, spoon over some of the sauce, sprinkle over  the remaining herbs and serve.    Notes Delicious served with herby creamed potatoes.        NOTES : A delicious main course of tender quail with a rich herby  mustard sauce.Perfect served with herby creamed potatoes.

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 4 servings

Calories: 27
Calories from Fat: 24 (89%)

Amt Per Serving		% DV

	Total Fat 2.6g	4 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 1.2mg		0 %
Potassium 20.2mg		1 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.3g
Protein 0.4g		1 %
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.

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Calories per serving: 27

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