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

 

 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.