quails with green grapes
- Categories
- game
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 4 | quail |
| 1 | salt and pepper |
| 1 | flour |
| ¼ cup | butter |
| ½ cup | water |
| ½ cup | seedless green grapes |
| 2 tablespoons | hazelnuts; chopped |
| 1 tablespoon | lemon juice |
| 4 slices | toast; buttered |
Sprinkle quails inside and out with salt, pepper and flour. Melt butter in skillet; add quails and brown on all sides. Add water, cover and cook over low heat 15 minutes, or until tender. Add grapes and cook 3 minutes longer. Stir in nuts and lemon jujice. Serve quails on buttered toast slices with sauce from pan.
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,N0^00000
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