| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Game:quail |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
All-purpose flour, divided |
| 1 |
ts |
Salt |
| 1/2 |
ts |
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 |
ts |
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
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”