Panfried Quail

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Title: Panfried Quail
Categories: Game, Poultry, Ceideburg 2
Yield: 4 servings

1 c White grapes (to make 1/4
-to 1/3 cup grape juice)
2 ts Salt
1/2 ts Freshly ground black pepper
1 ts Dried thyme leaves
8 qt Split and flattened
1/2 c (1 stick) unsalted butter
1/2 c Virginia ham, cut into 2 by
-1/4 inch matchsticks

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 who's 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.

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