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Ingredients

• 8 boneless quail
• 2 tablespoons Essence
• 4 strips bacon, diced
• 2 cups julienned onions
• 1 tablespoon garlic
• 1 tablespoon chopped thyme
• 1/2 cup Cognac
• 1 cup dry red wine
• 4 cups reduced dark chicken stock
• 1 tablespoon fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 2 tablespoons cold unsalted butter, cut into pieces
• 2 tablespoons all-purpose flour
• GRILLED CROSTINI:
• Olive oil
• 1 loaf french bread, sliced into 1/4-inch thick slices

Description

Cognac And Bacon Braised Quail With Crostini

Emerils