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Christmas: Roast Quail with Tarragon

Source of Recipe

From "Camille Glenn's Old-Fashioned Christmas Cookbook"


Recipe Introduction

"For this Christmas menu, quail is the bird of choice, but if unavailable, substitute tiny one-pound chickens (poussins in French) or even very small chicken breasts, cut in half. (The larding and seasonings will remain the same.) Allow two quail per guest and two extra for the platter, for the sake of hospitality (but really for your lunch the next day—nothing is more delicious than cold quail)."

List of Ingredients

â—¦ 14 quail, thawed if frozen
â—¦ 10 tablespoons unsalted butter, at room temperature
â—¦ 1 tablespoon chopped fresh tarragon leaves, or 1 ½ teaspoons dried tarragon
â—¦ 1 tablespoon chopped fresh parsley
â—¦ Salt to taste
â—¦ 14 teaspoons Spanish sherry or Madeira
â—¦ 14 slices smoked bacon
â—¦ Freshly ground white pepper to taste
â—¦ Cayenne pepper to taste
â—¦ 1 ¼ cups homemade chicken stock
â—¦ 1 tablespoon Spanish sherry or Madeira, for the sauce (optional)


Recipe

Preheat the oven to 475° F. Rinse the quail and dry them thoroughly with paper towels. In a small bowl, blend together the butter, tarragon, and parsley until smooth. Season lightly with salt.

Spoon 1 teaspoon sherry into the cavity of each quail, along with a dab of the seasoned butter. Wrap a strip of bacon firmly around each bird (cut the slices in half if they're too long) and secure it with a toothpick. Place the quail in a shallow roasting pan and bake on the middle rack of the preheated oven for about 20 to 25 minutes.

Remove the bacon, sprinkle the quail with white pepper and cayenne, and return them to the oven for about 5 minutes or until golden brown and tender when stuck with a cooking fork. Transfer the quail to a heated serving platter and pour the pan juices into a small saucepan. Stir the stock into the pan juices and bring the mixture to a simmer. Add a tablespoon of sherry if you like. Serve the sauce at the table.

Serves 6 or 7