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Results 51 - 60 of 62 for quail
Simmer and strain brown sauce ... minutes and baste quail 2 or 3 times. Remove ... Pour the sauce over the birds and serve. Quail should be juicy.
For each quail, remove the giblets and ... large quantities are required or for braised dishes such as sauerbraten, pot roast and Swiss steak.
53. QUAIL IN WINE
Serves 3-4. Pre time 2 hours. Salt and pepper birds. In skillet, lightly brown birds in butter. Remove to a buttered casserole. In the same ...
54. QUAIL CASSEROLE
Split the birds down the back. Salt and dust lightly in flour. Saute in skillet until browned on both sides. Remove birds from skillet and ...
55. ROAST 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. ...
Combine all of the ingredients ... and flour 8-10 quail. Place in a small ... wild or brown rice. Chicken breast may be substituted for quail.
57. SAUTEED QUAIL
Place birds in saute pan. Cover and saute in butter for 6 minutes at medium temperature. Then add chopped onion and brown for an additional ...
58. QUAIL STEW
Cut 2 quail lengthwise down the back. Place ... with a tablespoon of flour; salt and pepper to taste. Squeeze 1/2 teaspoon lemon juice over top.
59. BROILED QUAIL
Preheat broiler, with pan in place, 10 minutes. Finish cleaning quail; split. Sprinkle with salt; ... broil 6 to 7 minutes. Remove to platter.
Rinse well and steam over boiling water until tender then dredge with flour and smother in butter; season with salt and pepper and roast ...
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