| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Quials | 4 | Servings | |
INGREDIENTS
| 8 | QUAILS | |
| 8 | STRIPS BACON | |
| 2 | t | PARSLEY |
| 1 | t | TARRAGON |
| 1/2 | c | MARSALA OR PORT |
| 1 | CUBE CHICKEN BROTH | |
| 1 | c | BOILING WATER |
| 2 | t | FLOUR |
| 2 | T | BUTTER |
| SALT AND PEPPER |
INSTRUCTIONS
PUT SALT AND PEPPER INSIDE THE QUAILS. WRAP EACH QUAIL IN BACON STRIP AND TIE TOGETHER. MELT BUTTER 1 Tb BUTTER I SKILLET AND BROWN EACH QUAIL EVENLY. SPRINKLE WITH HERBS, STIR. POUR THE WINE OVER QUAILS ADD SALT AND PEPPER. COVER AND COOK OVER LOW HEAT FOR 20 MINUTES. MEANWHILE DISSOLVE CUBE IN BOILING WATER, MELT THE REMAINING BUTTER IN A SAUCEPAN, ADD THE FLOUR WHILE STIRRING WITH WOODEN SPOON. THEN POUR THE BROTH IN SLOWLY, STIRRING CONSTANTLY. LET IT COOK FOR 10 MINUTES ON LOW HEAT TO THICKEN. ONCE QUAILS ARE COOKED, TAKE THEM OUT OF SKILLET AND REMOVE BACON. PUT BACK IN PAN AND ADD CONTENTS OF SAUCEPAN, STIR AND LET COOK FOR 5 MINUTES WITHOUT COVER. TO SERVE PUT QUAILS IN SHALLOW DISH AND POUR SAUCE OVER THEM. SERVE WITH RICE. ~---- Posted to MM-Recipes Digest by [email protected] (valerie) on Mar 30, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 295
Calories From Fat: 255
Total Fat: 28.4g
Cholesterol: 52.9mg
Sodium: 380.5mg
Potassium: 132.1mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: 7.5g