| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Quials, Poultry, Val’s |
4 |
Servings |
INGREDIENTS
| 8 |
|
QUAILS |
| 8 |
|
STRIPS BACON |
| 2 |
ts |
PARSLEY |
| 1 |
ts |
TARRAGON |
| 1/2 |
c |
MARSALA OR PORT |
| 1 |
|
CUBE CHICKEN BROTH |
| 1 |
c |
BOILING WATER |
| 2 |
ts |
FLOUR |
| 2 |
tb |
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 valerie@nbnet.nb.ca (valerie) on Mar 30,
1998
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