Yield: 8 Servings
Measure | Ingredient |
---|---|
8 \N | Quail [cut up] |
1 cup | Flour |
½ cup | Peanut oil |
2 cans | Cream of chicken soup |
2 cans | Cream of celery soup |
2 cans | Chicken broth |
½ cup | White wine [dry] |
2 \N | White onions [thinly sliced] |
2 \N | Bay leaves |
⅓ cup | Parmesan cheese |
1) Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour. Brown in hot peanut oil in a skillet... 2) Combine the quail with the soups, broth, wine, onions, and bay leaves in a crock pot and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or `til birds are tender... 3) Remove bay leaves add the cheese and cook for 30 min more... Serve over rice or noodles...
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs. home of KookNet at (315) 786-1120 Posted to MM-Recipes Digest by "Fred Goslin" <fjgoslin@...> on Sep 9, 1998