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BROILED QUAILWipe quail with damp cloth; do not wash. Split quail; sprinkle with salt and pepper and rub thoroughly with butter. Place skin side down on broiler. Broil for 5 minutes; baste with butter. After 5 more minutes, turn, brush with melted butter, and broil another 10 minutes. Total time, 20 minutes. |
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COUNTRY STYLE QUAILTake whole quail, cut down backbone so it will lay flat in skillet. Season with salt and pepper, coat with flour. Put these in skillet of hot oil, enough to cover bottom of skillet good. Brown quail, turning once. Then add flour and 1/2 teaspoon salt add water enough to make gravy to half cover the birds, cook until tender to fork prick (serves hot). |
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FRIED QUAILDredge quail with mixture of flour, salt, and pepper. Have frying pan half filled with hot oil. Brown quail on both sides. Cover skillet and reduce heat. Cook slowly until tender, about 20 minutes, turning once to brown evenly. |
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OVEN FRIED QUAILMix flour, instant mashed potatoes, salt, and pepper. Roll quail in flour mixture. Brown in deep fat on all sides. Place in foil lined roasting pan, seal foil and bake at 325 degrees for 30-45 minutes. Serve quail on your favorite rice recipe. If you use the new instant rice, add four chicken bouillon cubes and diced red and green sweet peppers to add a good flavor and restive appearance. Pour off all but 1/4 cup cooking fat (in skillet where you browned the quail) add 2 tablespoons flour mixture and milk used for soaking quail, salt, and pepper to taste. This gravy is delicious over rice. |
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PAN FRIED QUAILFlatten and pat dry each quail with a damp cloth. Rub the birds all over with the salt and herbe de Provence. In a large heavy skillet, melt the butter in the oil over moderately high heat. When the oil is hot, add the quail, skin-side down. Cook until well browned, about 5 minutes. Turn and cook until browned on the other side and medium-rare inside, about 5 minutes longer. Transfer to a warm platter and serve or keep warm for up to 10 minutes. |
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QUAILTake a roasting pan, butter it liberally and melt the butter. Season the quail with salt and pepper and any other seasonings desired and place in the pan; cover them with melted butter. Lay strips of bacon on each bird. Place in hot oven, 475 degrees and bake for about 15 minutes. Reduce to moderate heat, 350 degrees and bake until done. During the baking, be sure to baste often with the juices and butter. Can be served with gravy made from the juices. |
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QUAIL A L'ORANGETie legs of quail together, if desired. In large skillet brown quail in hot oil. Remove quail and discard oil. Cook and stir onion and tarragon in butter until onion is tender. Add orange juice, salt, mustard, jelly and orange peel. Cook over medium heat, stirring until jelly melts. Reduce heat and stir in wine and orange sections. Add quail. Cover and simmer gently 20-25 minutes or until meat is done. Turn quail occasionally. Serve quail with sauce on rice. Serves 6. |
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QUAIL AND CABBAGECut bacon into about 6 pieces, slowly fry until crisp and remove from saucepan. Salt and pepper quail and saute until brown in the drippings and set aside. Slice about 5 cups of cabbage thin as possible and brown lightly in the drippings. Add onions, potatoes, water and pepper, return quail to the saucepan, cover and let all simmer until potatoes are nearly done. Uncover and let simmer until most of water has evaporated. Serve with bacon pieces as garnish. |
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