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QUAIL
CAROLINA
| 4
- Quail |
1 - Cup White Wine |
 |
| 4
- Ribs of Celery |
1/4 - Cup Dry Sherry |
| 8
- Slices of carrot |
1/4 - Cup Dry Vermouth |
| 2
- Tbsp butter |
1/2 - Cup Chicken Stock |
 |
| 2
- Tbsp olive oil |
2 - Tbsp Chopped
Parsley |
| 1
- Onion slice |
Pinch of oregano |
 |
| 6
- Ripe Olives |
Salt & Pepper |
Insert 1 rib of celery and 2 slices of carrot in each body
cavity. Saute quail in butter and olive oil until lightly brown. Add
onions to pan and saute lightly. Add olives, wine, chicken stock, salt and
pepper (to taste) and oregano. Cover and cook slowly until done (about 15
minutes). Just before serving add parsley.
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