Broiled quail

Yield: 4 Servings

Measure Ingredient
\N \N Quails
\N \N Salt & pepper; slightly
\N \N Sweet cream butter or unsalted butter
3 teaspoons Orange marmalade
\N \N Grated orange rind

Per bird, use the following method of cooking. Slit quail down the back; spread bird as flat as possible on the broiler pan. Salt and pepper slightly; dot with butter. Add orange marmalade. While cooking, sprinkle lightly with grated orange rind. Turn bird once or twice while cooking.

Serve on a hot platter.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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