egrees F.
If the quail have been shot in the
lour, salt, and pepper; dredge quail in flour mixture; set aside
Heat oven to 400 degrees.
Arrange quail, breast side down in a 10 inch square baking dish or 3 qt. casserole; set aside.
In small bowl, blend pineapple juice, worcestershire sauce, mustard, rosemary and cornstarch.
Pour pineapple and lemon slices over quail.
Place baking dish in oven.
Bake quail, basting occasionally, until they are tender and juices run clear; then bake another 15-30 minutes longer.
Arrange quail and pineapple slices on platter.
Strain sauce if desired, add salt and pepper to taste and serve on the side.
Wash quail.
Put in bag with flour that salt and pepper have been added to; shake.
Brown in skillet with butter.
Place browned quail in roasting pan.
Add a pat of butter on top of each quail.
Pour cooking wine over quail.
Add water as needed to pan. Cook at 350\u00b0 for 1 1/4 hours.
This is good served with brown rice.
Marinate quail in remaining ingredients 2 hours.
Heat oven and tray to 220c.
Remove quail from marinade, strain and reserve.
Place quail skin-side down on heated tray and cook for 10 minutes.
Turn and cook a further 5 minutes (or until cooked to your liking) to crisp and brown skin.
Meanwhile heat marinade to boiling and cook on a low heat to reduce by half.
Serve quail with a little of the syrup spooned over.
Season quail inside and out.
Combine mushrooms, bread crumbs, salt and pepper; saute in butter.
Stuff quail with this mixture. Make roux by browning flour in oil.
Add stock, onions and parsley to roux and cook a few minutes.
Place quail in baking pan and pour sauce over quail.
Bake at 325\u00b0 for 45 minutes or until tender, basting frequently.
f oil.
Cut each quail in half down the back
Soak quail overnight in 3 cups milk.
Salt and pepper birds and roll in flour.
Brown quail in butter, then place in a baking dish.
Pour off half of drippings.
Saute onion and bell pepper in same skillet.
Add soup, wine and 1/2 cup milk.
Stir well and pour over quail.
Cover and bake at 300\u00b0 for 30 to 40 minutes.
Salt and pepper birds.
Brown quail in oil.
Place in Dutch oven.
Saute onion, parsley and celery.
Add broth and mushrooms and stir well.
Pour over quail.
Cover and bake at 350\u00b0 for 1 hour or until tender.
Salt and pepper quail inside and out.
Combine mushrooms, bread crumbs, salt, cayenne pepper and truffles.
Saute in butter.
Stuff quail with this mixture.
Sprinkle quail with salt, pepper and flour.
Brown on all sides in bacon drippings in skillet.
Add milk, soup, onion and caraway seed.
Cover and cook over low heat for 30 minutes or until tender. Baste frequently with bacon drippings.
Serve warm.
Serves 2 to 4.
Pan-fry quail until brown.
Combine remaining ingredients; bring to a boil.
Pour over fowl.
Cover with foil; bake at 350\u00b0 for about 45 minutes to 1 hour or until tender.
Serve with wild or white rice.
Mix flour, salt and pepper.
Roll quail in mixture and brown in hot oil.
Place birds on rack in roasting pan.
Add water for steam.
Cover with foil and bake at 350\u00b0 for 1/2 hour.
Add red wine and continue baking for another half hour or until tender.
Split whole quail down back only.
Salt and pepper birds and stuff with favorite cornbread, giblet or rice dressing.
Wrap a strip of bacon around each bird and sprinkle with Worcestershire sauce.
Bake in 350\u00b0 oven and baste frequently with bouillon. Cook 1 hour and 45 minutes to 2 hours.
Cut quail in half through centres.
Combine garlic, sambal oelek, honey, sauce, sugar and oil in bowl, add quail, stir well and cover, refrigerate overnight.
Preheat oven to 180dC.
Place quail on rack over baking dish, bake in moderate oven for 15 minutes, increase temperature to hot 200dC and cook further 10 minutes or until quail are crisp and tender.
Melt fat, add onions, cloves, peppercorns, garlic and bay leaf; cook for several minutes.
Add quail and brown on all sides.
Add wine, salt, pepper, cayenne and chives and simmer until tender, about 30 minutes.
Remove quail to hot serving dish.
Strain sauce, add cream and heat to boiling point.
Pour over quail.
Allow 1 quail for each serving.
Salt quail lightly and roll in flour, then brown lightly in melted butter. Remove to a casserole dish and cook the onion in butter until done but not brown. Sprinkle rosemary over each quail. Pour a teaspoon of honey over each one, then put the onions on top. Pour the can of undiluted chicken broth around quail. Cover and bake at 350\u00b0 for 3/4 hour. Baste occasionally.
Melt fat; add onions, cloves, peppercorns, garlic and bay leaf and cook for several minutes.
Add quail and brown on all sides.
Add wine, salt, pepper, cayenne and chives; simmer until tender, about 30 minutes.
Remove quail to hot serving dish.
Strain sauce; add cream and heat to boiling point.
Pour sauce over quail.
Combine marinade ingredients.
Add quail and refrigerate overnight.
Just before serving, place quail on rack over baking dish.
Bake for 15 minutes in a moderate oven.
Increase oven temperature to hot, cook for a further 10 minutes or until quail are crisp and tender.
an.
Carefully put the quail's eggs into a small