Broiled quail

Yield: 4 Servings

Measure Ingredient
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, .

Similar recipes