Smothered quail
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Quail; cleaned | |
| Salt to taste | ||
| Black pepper to taste | ||
| 5 | tablespoons | Butter |
| 3 | tablespoons | Flour; all-purpose |
| 2½ | cup | Chicken broth; boiling |
| 1 | teaspoon | Worcestershire sauce |
| Juice from 1/2 a lemon | ||
Directions
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