Smothered quail

Yield: 6 servings

Measure Ingredient
6 \N Quail; cleaned
\N \N Salt to taste
\N \N Black pepper to taste
5 tablespoons Butter
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

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