Ingredients

1/2 C. fat
2 sm. onions, minced
2 whole cloves
1 tsp. peppercorns
2 cloves garlic, cut fine
1/2 bay leaf
6 quail, cleaned & trussed
2 C. white wine
1/2 tsp. salt
1/8 tsp. pepper
Few grains cayenne
1 tsp. minced chives
2 C. cream

Cooking Instructions

Melt fat, add onions, cloves, peppercorns, garlic and bay leaf; cook for several minutes. Add quail and brown on all sides. Add wine, salt, pepper, cayenne and chives and simmer until tender, about 30 minutes. Remove quail to hot serving dish. Strain sauce and add cream and heat to boiling point. Pour over quail.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)