Place raisins & brandy in bowl, add enough water to cover. Soak 1 hr. Preheat oven to 450. Clean quails, truss wings & legs to body w/ string. Season inside & outside generously w/ salt & pepper. Spread 1 tbs. Butter evenly over each. Arrange in roasting pan, roast in oven 25-30 min. Remove baking pan from oven. Remove quails and keep warm on serving platter. Deglaze pan over medium heat by adding wine & 3/4 cup water, then stirring & scraping the solidified pan juices. Cook about 10 min., until reduced by half. Add remaining 4 tbs. Butter & stir until well blended. Strain sauce through a sieve into a bowl. Drain raisins, discard liquid. Stir raisins into sauce. Place 2 quails each on 6 dinner plates. Pour raisin sauce over & serve.

Le Cafe Royale

Minneapolis, Bloomington: Wine:

Chateau Bon Dieu Des Vignes, 1977

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.