|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Results 1 - 10 of 11 for roast quail
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This method of ... young and tender, roast them with the ... with: Wild rice or brown rice, French green beans or tiny peas, salad with sliced fresh orange.
Wipe quail with damp cloth. ... been plumped in hot water, inside each bird. Quail is a great delicacy and nothing should be done to destroy the flavor.
Salt lightly; place a lump of butter inside each bird. Rub birds with mixture of flour and butter. Bake at 275 degrees for 1 hour, basting frequently ...
For each quail, remove the ... the oven to roast for 15 minutes. ... quantities are required or for braised dishes such as sauerbraten, pot roast and Swiss steak.
Wash and dry ... in butter. Stuff quails with mixture; truss ... juice; set aside. Roast quails in preheated ... platters; pour pan juices over all. Serves 6.
Rinse well and ... butter; season with salt and pepper and roast inside the stove. Thicken the gravy; serve with green grape jelly and garnish with parsley.
Dress quail and wash thoroughly ... pan with water. Roast in 450 degree ... pan for 1 minute, then baste once more. Serve with gravy poured over the quail.
Dress, clean and stuff each bird with one large oyster. Truss, season and dredge with flour. Cover breast and legs with strips of bacon. Bake as ...
1. Wash and ... around birds. 4. Roast, uncovered at ... with: Wild rice or brown rice, French green beans or tiny peas, salad with sliced fresh orange.
Dry room temperature ... the oven and roast for 25 minutes, ... Place on a heater platter and let sit for about 5 minutes before serving, for full flavor.
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