Quail with Cognac – Mother’s Recipes

This recipe is really tasty! Learn how to make delicious quail in cognac sauce. A different dish cannot be missing to enrich your menu. It’s a special touch on your table.

Ingredients

• 4 tablespoons of butter
• 200 grams of chopped fatty ham
• 6 cleaned quails
• 2 medium onions chopped
• ½ glass of brandy
• Black pepper to taste
• Salt to taste
• Nutmeg to taste
• 1 sprig of thyme
• 3 slices of sliced ​​bread

Preparation Mode

1. Tie the quails one by one with string, or secure the wings and legs with toothpicks. Reserve.
2. In a pan, place the ham and 1 tablespoon of butter.
3. Bring to a boil and let it brown without darkening.
4. Remove only the ham and set aside.
5. Add 1 more tablespoon of butter to what was left in the pan.
6. Place over a strong heat, brown the quails with the onion, turning them on all sides so they fry evenly.
7. Then add the brandy and remove from the heat.
8. Let it rest for 10 minutes to taste.
9. Season with pepper, salt and nutmeg.
10. Add the fried ham, thyme and return to a very low heat.
11. Let it cook until the quails are very tender.
12. Cut the bread slices into four and fry in the remaining butter.
13. Garnish the quail with the fried pieces of bread.

Mom Tips

Serve as a main dish.

Yields 6 servings.

Also check out the cognac cutlet recipe.