CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Game |
4 |
Servings |
INGREDIENTS
|
|
Quails |
|
|
Salt & pepper; slightly |
|
|
Sweet cream butter or unsalted butter |
3 |
ts |
Orange marmalade |
|
|
Grated orange rind |
INSTRUCTIONS
Per bird, use the following method of cooking. Slit quail down the back;
spread bird as flat as possible on the broiler pan. Salt and pepper
slightly; dot with butter. Add orange marmalade. While cooking, sprinkle
lightly with grated orange rind. Turn bird once or twice while cooking.
Serve on a hot platter.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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