| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 2 |
|
Quails |
| 1 |
tb |
Butter |
| 1 |
ts |
Dried tarragon (scant) |
| 2 |
|
Turns of pepper from a pepper mill |
INSTRUCTIONS
Use this technique to cook as many quails as you need, remembering that 2
make an entree portion. Serve with buttered brown rice or new potatoes and
a green vegetable.
PREHEAT OVEN TO 450F for 15 minutes. Clean quail. Grind a bit of pepper
into cavity, put a half tablespoon of butter inside each with the tarragon.
Tie the legs together with string if desired to maintain shape during
cooking. Place on a rack, breasts up. Rub the skin of each quail with the
other half of the butter. Place quails in the oven for 15 minutes. Baste
with butter once or twice if you can. Remove from oven, cover with foil.
Let sit 10 minutes and remove string before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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