Yield: 1 servings
|1 teaspoon||Dried tarragon (scant)|
|2 \N||Turns of pepper -- from a|
|\N \N||Pepper mill|
Use this technique to cook as many quails as you need, remembering that 2 make an entree portion. Serve with buttered brown rice or new potatoes and a green vegetable. PREHEAT OVEN TO 450F for 15 minutes. Clean quail. Grind a bit of pepper into cavity, put a half tablespoon of butter inside each with the tarragon. Tie the legs together with string if desired to maintain shape during cooking. Place on a rack, breasts up. Rub the skin of each quail with the other half of the butter. Place quails in the oven for 15 minutes. Baste with butter once or twice if you can.
Remove from oven, cover with foil. Let sit 10 minutes and remove string before serving.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK Recipe By :