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Ingredients:
4 Quail (if larger bird 1/4)
2 Tablespoon(s) Butter or margarine
1/2 Cup(s) Wine, white dry
2 Cup(s) Cream, heavy
Directions: Lightly brown birds in butter. Add wine. Cover and cook slowly about 45 minutes or until done. Remove birds to warm platter. Make the sauce by combining cream and cornstarch. Stir until thickened. Add tarragon, salt and pepper to taste. Pour half of sauce over the birds. Garnish with grapes. Pass rest of sauce.
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