Quail Drumsticks With A White Port Sauce

 
Quail drumsticks with a white Port sauce

“ This recipe comes from my father Hay ( he wanted to be a chef but had to take over the bakery), he had it from his father who had it from a friend and so on… In short, just heaven and enjoy ! ”(Heidy van den Beuken).

Ingredients for 4 people

20 quail drumsticks - minced shallot - pepper and salt – butter - 2.5 dl chickenstock - 2.5 l white Port - 2 apples ( Boskoop) cut in small parts - leaves of mint

Method

Preheat the oven to gas  mark 175 - Bring the chickenstock together with the Port to the boil and let half of it bubble away - Sprinkle both sides of the drumsticks with pepper and salt and roast them until light brown - Add the shallot and a seut of the boildown chickenstock - Put the frying pan for ¾ of an hour into the oven  ( you might need to add morer stock) - Remove the drumsticks from the pan and add the remaining stock, let it boil for a few minutes - Mash the sauce with a stickblender and stir in some flour until it has thickenend ( maizena) - Put back the drumsticks into the sauce and keep them warm in the oven 80*or  on the burner - Put the apples, before dabbing them with melted butter,  in the oven and bake for about 30 minutes on a baking sheet - Serve the drumsticks on a plate with the sauce and 3 parts of an apple pp, a sprig of mint as for decoration

Serve with

Mashed potatoes with turnip-rooted-celery and podded peas or haricots-verts

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