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Quail Almandine

Ingredients
  • 6 quail split down back
  • 1/4 cup of flour
  • Salt and pepper
  • 4 tablespoons butter
  • 1/2 cup white table wine
  • 2 tablespoons lemon juice
  • 1/4 cup of blanched, sliced almonds


Directions:
Dust birds in flour seasoned with salt and pepper. Melt butter in a heavy skillet or electric frying pan and saute birds until nicely browned. Add wine and lemon juice. Cover and continue cooking slowly for 15-20 minutes. Add almonds and cook for 5-10 minutes longer or until birds are fork tender.

(Allow 2 quail per serving)


 
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