New York City Chefs Daily Recipe for 10/23/2001 : Recipe for Brandy Quail
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Brandy Quail recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 10/23/2001 : Recipe for Brandy Quail
"Brandy Quail"

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"As we graze it grows"

3 to 4 tablespoons olive oil
2 garlic cloves
6 slices French bread, cut 1 inch thick
6 quail, split in half
3/4 teaspoon salt
1/2 cup brandy, warmed
1/4 teaspoon pepper
2 tablespoons butter

In a large frying pan, heat 3 tablespoons olive oil. Add garlic and cook 3 to 4 minutes, until golden brown. Remove and discard garlic.  Using more oil if needed, add bread and cook, turning until it's golden brown about 2 to 3 minutes.  Remove the garlic toasts.  Set pan aside.  Rinse quail and pat dry.  Rub skin with salt and pepper.  Add remaining olive oil and butter to any remaining garlic oil in frying pan.  Add quail, skin side down, and cook over medium heat until browned, around 4 minutes.  Turn over and cook 3 more minutes, until done.  Reduce heat to medium.  Add brandy and ignite with a match. As soon as it flames, spoon over quail, shaking pan until flames subside.  Place quail on garlic toasts and pour brandy drippings over.  Serves 6.
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