| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Game:quail | 1 | Servings | |
INGREDIENTS
| 3/4 | c | All-purpose flour, divided |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 6 | Quail, 1/3 to 1/2 pound | |
| each | ||
| 1/2 | c | Butter or margarine |
| 1/2 | lb | Fresh mushrooms, sliced |
| 2 | c | Chicken broth |
| 2 | t | Minced fresh thyme or 3/4 |
| teaspoon dried thyme | ||
| Hot cooked noodles, optional |
INSTRUCTIONS
Combine 1/2 cup flour, salt and pepper; coat each quail. Melt butter in a skillet; brown the quail. Transfer to an ungreased 2-1/2-qt. baking dish. In the pan drippings, saute the mushrooms until tender. Add remaining flour and stir to make a smooth paste. Add broth and thyme, stirring constantly. Bring to a boil; boil for 1 minute or until thickened. Pour over the quail. Cover and bake at 350' for 40-50 minutes or until tender and juices run clear. Serve over noodles if desired. Yield: 6 servings. The Taste of Home Recipe Book 2nd Edition 1996 Recipe Collection Posted to MM-Recipes Digest by jbowde19@idt.net on Mar 30, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2896
Calories From Fat: 1057
Total Fat: 119.4g
Cholesterol: 469.4mg
Sodium: 5585.3mg
Potassium: 1713.6mg
Carbohydrates: 378.7g
Fiber: 15.1g
Sugar: 7.3g
Protein: 74.4g