Cailles Roties Aux Raisins

Directions

1. Place raisins & brandy in bowl, add in sufficient water to cover. Soak 1 hr.
2. Preheat oven to 450. Clean quails, truss wings & legs to body w/ string.
3. Season inside & outside generously w/ salt & pepper. Spread 1 tbs. butter proportionately over each. Arrange in roasting pan, roast in oven 25-30 minutes. Remove baking pan from oven. Remove quails and keep hot on serving platter.
4. Deglaze pan over medium heat by adding wine & 3/4 c. water, then stirring & scraping the solidified pan juices. Cook about 10 minutes., till reduced by half. Add in remaining 4 tbs. butter & stir till well blended. Strain sauce through a sieve into a bowl. Drain raisins, throw away liquid. Stir raisins into sauce. Place 2 quails each on 6 dinner plates. Pour raisin sauce over & serve.
5. LE CAFE ROYALE
6. MINNEAPOLIS, BLOOMINGTON: WINE:CHATEAU BON DIEU DES VIGNES,1977