Quail in Brandy with Peas


8 quail, 4 to 6 oz each
4 oz butter
about 1/2 cup brandy
1/2 onion, chopped
1-1/4 shelled fresh peas
chicken stock
salt and freshly ground pepper
8 oz prosciutto, cut into strips


  1. Wash the quail, pat dry and truss each with a skewer.
  2. Melt half the butter in a pan, put in the quail and cook briskly for 15 minutes.
  3. Moisten with brandy and let this evaporate almost completely.
  4. Transfer the quail to a serving dish with the cooking juices, remove the skewers and keep hot.
  5. In a separate pan, fry the onion in the remaining butter, add the peas and a little stock, season with salt and pepper, cover and cook until tender.
  6. Just before removing the peas from the heat, add the prosciutto. Garnish the quail with peas and prosciutto and serve immediately.

Makes 4 servings.

Source: The Complete Italian Cookbook

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