| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Xmas, Holidays, Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Quail; cleaned |
|
|
Salt to taste |
|
|
Black pepper to taste |
| 5 |
tb |
Butter |
| 3 |
tb |
Flour; all-purpose |
| 2 1/2 |
c |
Chicken broth; boiling |
| 1 |
ts |
Worcestershire sauce |
|
|
Juice from 1/2 a lemon |
INSTRUCTIONS
Preheat the oven to 325 degrees.
Sprinkle each quail inside and out with salt and pepper.
Heat the butter in a skillet, preferably of black cast iron, and when it is
quite hot, add the quail. Brown the birds on all sides, turning
occasionally to brown evenly, about 5 minutes.
Transfer the quail to a platter. Sprinkle the fat in the skillet with
flour. Cook, stirring, until the flour takes on a hazelnut color. Add the
broth, stirring rapidly with a wire whisk until the sauce is thickened and
smooth. Add the Worcestershire sauce and lemon juice. Return the quail to
the skillet and turn them in the sauce. Cover with a tight-fitting lid.
Place in the oven and bake 45 minutes or longer, or until the quail are
thoroughly tender.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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