| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/4 |
c |
Butter |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Powdered sasafrass |
| 1 |
ts |
Baking powder |
| 1/2 |
c |
Half & half |
| 1/4 |
c |
Butter |
| 1 |
lb |
Quail, cleaned & dressed |
| 1/2 |
c |
Sherry |
INSTRUCTIONS
Combine flour, butter, thyme, sasafrass & baking powder. Mix until
crumbly. Add cream. Mix into a dough. Roll out on a floured board to
make 1/2" thick pastry crust. Melt butter in a skillet. Cut quail
into pieces & fry it in the butter for 5 minutes, stirring
occasionally. Arrange quail in a baking dish. Stir sherry into pan
juices & pour over the quail. Top with crust. Prick the crust with a
fork & bake for 20 minutes in 400 oven until golden brown.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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