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+--- Thread: BRAISED QUAIL (/showthread.php?tid=128301)
BRAISED QUAIL - tubeN2 - 04-28-2004
[font "Verdana,Arial,Helvetica"][black][size 1]BRAISED QUAIL by daymere [/size][/black][/font] [font "Verdana,Arial,Helvetica"][black][size 1] [/size][/black][/font]
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Dress, singe, wash and eviscerate as described under [url "http://www.mountain-breeze.com/kitchen/game/partridge1.html"][#0000ff]Roast Partridge[/#0000ff][/url].
[ol] [li]Rub ¼ tsp salt on inside of each bird [li]Tie birds into compact shape by wrapping twine around body and legs. [li]For 3 birds add 3 tbsp butter to saucepan [li]When bubbling hot, add the quail [li]Cook over moderate heat, turning often until delicately browned on all sides. [li]Add ½ cup hot water or chicken broth, cover and simmer 10 mim, turning once or twice. [li]Serve piping hot on sqs of hot toast. [li]Pour liquid left in saucepan over birds[/li][/ol][/indent]
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KEEP ONLY WHAT YOU PLAN TO EAT ,THAT WILL BE YOUR TREAT.RELEASE THE BIGGEST SO THEY CAN GROW, AND THEY WILL BE THERE THE NEXT TIME YOU GO.............DAYMERE TENNESSE MODERATOR
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