Roasted quail appetizers homer
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Butter |
| 6 | Quails | |
| 2 | slices | Toasted bread; cut into cubes |
| ½ | pounds | Feta cheese; crumbled |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Oregano |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | Garlic clove; crushed | |
Directions
Heat the butter in a large frying pan. Roll the birds in the hot butter.
Butter a baking dish with some of the melted butter and spread the bread cubes in the dish. Stuff the birds with feta and place them on top of the bread. Stir the herbs, seasonings and garlic into the remaining butter and baste each bird. Bake, uncovered, in a preheated oven at 375 degrees for 40 minutes to 1 hour, depending on your taste. This recipe yields 6 servings.
Comments: In ancient Greece small birds were very popular at a formal feast. Homer, the great poet, was particularly fond of thrushes and he sang an epic poem about them titled "Epikichlides." This recipe is probably as close as we can come to the object of his affection.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith As reprinted in the 02-12-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
10-06-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.