Quail on toast
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | chicken bouillon cubes | |
| 4 | cups | water or chicken stock |
| 1 | poultry seasoning to taste | |
| ½ | teaspoon | salt |
| ⅛ | teaspoon | seasoned pepper |
| ¼ | cup | flour |
| ¼ | cup | water |
| 3 | hard boiled eggs | |
| 4 | slices dry toast | |
Directions
Cover quail with chicken broth; add seasonings. Simmer 30-35 minutes until meat is tender. Remove quail from stock. Strip meat from bones; cut into pieces. Combine flour and water to make a paste. Stir slowly into hot stock. Cook, stirring, until thickened. Add meat. Simmer 8 minutes. Add sliced hard cooked eggs. Serve over dry toast.
Source: "Brush Country Cookbook", 1976 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000