Yield: 4 Servings
|Salt & pepper; slightly|
|Sweet cream butter or unsalted butter|
|3 teaspoons||Orange marmalade|
|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, .