Yield: 6 servings
|6 \N||Quail; cleaned|
|\N \N||Salt to taste|
|\N \N||Black pepper to taste|
|3 tablespoons||Flour; all-purpose|
|2½ cup||Chicken broth; boiling|
|1 teaspoon||Worcestershire sauce|
|\N \N||Juice from 1/2 a lemon|
Preheat the oven to 325 degrees.
Sprinkle each quail inside and out with salt and pepper.
Heat the butter in a skillet, preferably of black cast iron, and when it is quite hot, add the quail. Brown the birds on all sides, turning occasionally to brown evenly, about 5 minutes.
Transfer the quail to a platter. Sprinkle the fat in the skillet with flour. Cook, stirring, until the flour takes on a hazelnut color.
Add the broth, stirring rapidly with a wire whisk until the sauce is thickened and smooth. Add the Worcestershire sauce and lemon juice. Return the quail to the skillet and turn them in the sauce.
Cover with a tight-fitting lid. Place in the oven and bake 45 minutes or longer, or until the quail are thoroughly tender.
** Christmas Memories with Recipes ** edited by Maron L. Waxman
1st edition // 1988
Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 11-06-95