- 4 cleaned quail (not-semi boneless)
- 2 tbsp butter
- Several springs of thyme
- One bay leaf, preferably fresh
- 1 thick-cut slice of prosciutto, cut into julienne strips
- 2 tbsp Marsala wine
- 1 tbsp flour
- 1 cup beef broth (heated)
- 5 oz fresh peas
- Clean the quail, eliminating any remaining feathers. Rinse inside and out with cold water; dry with paper towels.
- In a large pan over medium-low heat, melt the butter, and then add the julienned prosciutto, the springs of thyme, and the bay leaf. Allow the herbs to perfume the butter.
- When the prosciutto begins to brown, remove the herbs and push the prosciutto to the edges of the pan. Add the quail, arranging them without overlapping. Season with salt and pepper. Sauté in the butter for 15 minutes, turning them frequently to brown all over.
- When the quail are well browned, remove to a plate.
- Pour in the Marsala wine and scrape the bits off the bottom of the pan. Let it evaporate a little and whisk in the flour, stirring constantly. You will end up with a paste.
- Add the hot broth and whisk with the paste until smooth. Season with additional salt and pepper to taste.
- Add the peas and return the quail to the pan. Cover with a lid and cook for about 15 minutes, until the peas are soft and the quail is cooked through. Add more hot stock as necessary.
- Once there is no pink left when you cut into the quail, remove from heat, let cool for 5 minutes.
- Serve the quail with the sauce drizzled over top.