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["Clean birds and pat dry.", "Pour 2 tablespoons oil into a 10- to 12- inch frying pan over medium high heat. Add birds, a few at a time (do not over-crowd), and brown all over, about 5 minutes per bird; add oil as needed.", "Arrange birds, breast up and slightly apart, on a rack in a 12 X 17"" roasting pan.", "Roast birds at 375 F oven until breasts are moist in center but not wet-looking (cut into breast just above wing joint to test), 1 hours (internal temp should be 165 degrees).", "Remove birds to a platter; if needed, keep warm in a 150u00b0F oven up to 30 minutes. Reserve roasting juices.", "Make sauce: Add to your frying pan sugar and 1 tablespoon vinegar.", "Cook over medium high heat until sugar liquefies and turns a golden caramel color, 3 to 5 minutes.", "While stirring, add remaining vinegar; simmer, stirring, until caramel dissolves, about 2 minutes.", "Add broth and quail hen roasting juices; boil, uncovered, until reduce by half, about 15 minutes.", "Mix cornstarch and water; stir into sauce. Stir until boiling. Add raspberries, brandy, lemon juice, and salt and pepper to taste.", "Pour sauce over the birds and serve."]
