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, .