Ingredients

3 young, fresh quail (2 1/2 to 2 3/4 lbs. each)
3 slices pork fatback (6×8 inch and 1/8 inch thick)
Freshly ground black pepper
3/4 C. Madeira
2 C. Demi-glace Brun II
Salt
1 med. onion
2 Tbsp. peanut oil
1 celery stalk
DEMI GLACE BRUN II:
1 1/2 teaspoons of browned or roasted flour

Cooking Instructions

For each quail, remove the giblets and liver, if any, from the cavity and reserve, then hold the quail under cold running water, drain, and pat dry. Season the cavity and the outside with salt and pepper. Tie the quail with white kitchen string so it will hold its shape during roasting. Place a sheet of fatback over the breast of each bird, being sure to cover the narrow part toward the legs and secure it with wooden toothpicks. Spread the peanut oil in the roasting pan and arrange the quail on their side in the pan. Preheat oven to 350 F (177 C). Peel the onion and chop it roughly with large chef’s knife. Trim the celery stalk, rinse under cold water, and chop it roughly. Spread the onions and celery around the quail in the pan and if you have any excess neck or wings parts add them too. Set the pan over medium high heat and bring the quail to a good sizzle. Then set the pan into the oven to roast for 15 minutes. Turn the quail over on the other side for another 10 more minutes. When done, remove pan from oven and set the quail breast side down on a platter for 20 to 30 minutes or until cool. When cool, use a boning knife to separate the breast fro the bones, remove the skin, and arrange the breasts in a heatproof serving dish (reserve the leg-thighs for another use). The breast meat should be a pale pink color. Remove all fat from the roasting pan and add the breastbones and backbones to the pan. Set it over medium high heat, add the Madeira, and deglaze the pan, scraping up the brown bits on the bottom with a wooden spatula. Bring the Madeira to a simmer and cook until it has been reduced by one-half. Pass the sauce through a fine-mesh sieve, skim off all fat, and pour over the quail breasts. Cover the dish with aluminum foil and set in the oven at 250 F. for 10 minutes to thoroughly heat the quail. Be sure that the sauce does not boil. When hot, serve at once.
DEMI GLACE BRUN II:
This version of Demi-glace brun is made by adding 1 1/2 teaspoons of browned or roasted flour to the roasting pan after reducing the oven heat. Reduce simmering time by at least 1/2 hour. The decision as to which of these versions should be used is based on the final recipe. Demi-glace I is most desirable for such delicate entrees as veal scalappino, as well as brown sauces such as Chassuer, Madere and its derivative, Perigueux. Demi-glace II is more useful when large quantities are required or for braised dishes such as sauerbraten, pot roast and Swiss steak.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)