Pan-Roasted Quail with Prosciutto and Rosemary
8 semiboneless quails, 1/4 pound each
8 rectangles of prosciutto
8 rosemary sprigs, or 4 tsp dried
salt and freshly ground pepper to taste
2 tbsp butter
2 tbsp vegetable oil
6 tbsp dry white wine
2 tbsp cognac or other brandy
Rinse quails inside and out with water. Pat dry with paper towels.
Stuff each quail with 1 piece of prosciutto and 1 rosemary sprig, or 1/2 tsp dried. Sprinkle each bird with salt and pepper.
Heat butter and oil in skillet large enough to hold the quails in 1 layer. Place each quail one one side in the hot fat and brown. turn birds and continue cooking until brown all over, about 5 minutes. Add wine to skillet. Let simmer about 1 minute, or until most of the liquid evaporates.
Pour cognac over all and cover closely with a tight-fitting lid. Cook about 5 minutes and serve.