| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
1 |
Servings |
INGREDIENTS
| 8 |
|
Quail |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1/4 |
c |
Butter or margarine |
| 1 |
|
Bouillon cube, beef/chicken |
| 1 |
c |
Water, boiling |
| 2 |
T |
All-purpose flour |
| 2 |
T |
Water |
INSTRUCTIONS
Sprinkle quail with salt and pepper. Brown quail on both sides in
butter in a large skillet over medium heat. Dissolve bouillon cube in
boiling water; add to skillet. Cover, reduce heat and simmer for 40
minutes or until tender. Remove quail from skillet and set aside.
Measure pan drippings; add water, if necessary to measure one cup.
Combine flour and 2 Tbsp water; gradually add pan drippings. Cook over
low heat, stirring constantly, until thickened and bubbly. Return
quail to skillet; heat thoroughly. Remove quail to a serving platter,
and serve with gravy. (Hugg`s Note:Immoral to not have biscuits with
gravy). Works with snipe, doves, teal breasts, rails or rabbit.
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