brunch quails
- Categories
- game
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 4 | quails |
| 1 | salt and pepper |
| 1 | flour |
| ¼ cup | butter |
| ½ cup | water |
| 6 | mushrooms; sliced |
| 2 tablespoons | parsley; chopped |
| 4 slices | toast; buttered, or trenchers ( |
Sprinkle quails inside and out with salt, pepper, and flour. Melt butter in a skillet; add quails and brown on all sides. Add water and mushrooms.
Cover and cook over low heat 10 minutes. Add parsley, cover, and cook 10 minutes longer, or until tender. Serve on buttered toast or trenchers with mushroom sauce from pan. Applesauce is a good accompaniment.
Note: To make trenchers, cut Italian bread into 2-inch-thick slices, or cut large rolls into halves, selecting bread or rolls slightly larger in size than a quail. Scoop center from each to make a cup to hold the bird.
Butter and toast lightly.
From "A Guide to Game Cookery", US Brewers Foundation (1959) MM by Dave Sacerdote
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000
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