| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
12 |
Servings |
INGREDIENTS
| 12 |
|
Quail |
| 1 |
c |
Mushrooms |
| 1 |
c |
Fresh bread crumbs |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper |
| 4 |
ts |
Truffle peelings |
| 1 |
tb |
Flour |
| 1 |
tb |
Oil |
| 2 1/2 |
c |
Chicken broth |
| 1/4 |
ts |
Dried minced onion |
| 1/2 |
ts |
Minced parsley |
INSTRUCTIONS
Salt & pepper quail inside and out. combine mushrooms, bread crumbs,
salt, cayenne pepper and truffles; saute in butter. Stuff quail with this
mixture. Make roux by browning flour in oil. Add stock, onions and
parsley to browned flour, then pour over quail which have been put into
baking pan. Bake 3/4 hour at 325, basting frequently.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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