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Name: Pan-Fried Quail
Prep time: 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Virginia ham, cut into 2 by; 2 ts Salt; 1 ts Dried thyme leaves; 8 qt Split and flattened; 1/2 ts Black Pepper freshly ground; 1/2 c (1 stick) unsalted butter; 1 c White grapes (to make 1/4

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INGREDIENTS

1/2 c Virginia ham, cut into 2 by
2 ts Salt
1 ts Dried thyme leaves
8 qt Split and flattened
1/2 ts Black Pepper ; freshly ground
1/2 c (1 stick) unsalted butter
1 c White grapes (to make 1/4

Servings

INSTRUCTIONS

First, make the fresh white grape juice. Crush the cup of grapes in a pestle, then put through a sieve or vegetable mill to extract the juice, or use a potato ricer. Combine the salt, pepper, and thyme, crushing the thyme with your fingertips. Sprinkle both sides of the birds with the seasonings. Melt the butter in a large skillet over medium heat until it foams and just begins to brown. Add the quail, skin-side down. Sprinkle with ham, cover and cook for 3 to 4 minutes, until the skin is golden brown. Turn the birds and continue cooking, covered, until the juices run clear, about 4 minutes longer. Take the pan from the heat and let the quail rest, covered, for about 10 minutes. Arrange the quail on a platter and sprinkle the ham from the pan over them. Pour the fat from the pan. Add the grape juice (you can also use water, if you prefer), and bring to a boil. Cook for 1 minute, scraping the browned bits from the bottom to deglaze the pan. Pour over the quail and serve. Serves 4. This southern recipe was created by Edna Lewis for Gage and Tollner, a Brooklyn restaurant. Mrs. Lewis is a black lady whos been active at restaurants in North and South Carolina. She grew up in Freetown, Va. and is the author of three cookbooks. From the The Hayward Daily Review. Posted by Stephen Ceideburg July 27 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Pan-Fried Quail

1/2 c Virginia ham, cut into 2 by 
2 ts Salt 
1 ts Dried thyme leaves 
8 qt Split and flattened 
1/2 ts Black Pepper freshly ground
1/2 c (1 stick) unsalted butter 
1 c White grapes (to make 1/4

First, make the fresh white grape juice.  Crush the cup of grapes in a  pestle, then put through a sieve or vegetable mill to extract the  juice, or use a potato ricer.    Combine the salt, pepper, and thyme, crushing the thyme with your  fingertips.  Sprinkle both sides of the birds with the seasonings.  Melt the butter in a large skillet over medium heat until it foams  and just begins to brown.  Add the quail, skin-side down.  Sprinkle  with ham, cover and cook for 3 to 4 minutes, until the skin is golden  brown. Turn the birds and continue cooking, covered, until the juices  run clear, about 4 minutes longer.  Take the pan from the heat and  let the quail rest, covered, for about 10 minutes.  Arrange the quail  on a platter and sprinkle the ham from the pan over them.    Pour the fat from the pan.  Add the grape juice (you can also use  water, if you prefer), and bring to a boil.  Cook for 1 minute,  scraping the browned bits from the bottom to deglaze the pan.  Pour  over the quail and serve.    Serves 4.    This southern recipe was created by Edna Lewis for Gage and Tollner, a  Brooklyn restaurant.  Mrs.  Lewis is a black lady whos been active at  restaurants in North and South Carolina.  She grew up in Freetown,  Va. and is the author of three cookbooks.    From the The Hayward Daily Review.    Posted by Stephen Ceideburg July 27 1990.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition

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Serving Size: 1 Serving (32g)
Recipe Makes: 4 Servings

Calories: 212
Calories from Fat: 207 (98%)

Amt Per Serving		% DV

	Total Fat 23g	31 %
	Saturated Fat 14.6g	73 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 0.9g
Cholesterol 60.7mg		19 %
Sodium 4.7mg		0 %
Potassium 49.9mg		1 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 1.3g
Protein 0.6g		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: 212

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