Sprinkle quail with salt and pepper and flour inside and out. Brown on all sides in butter in hot cast-iron pan.
Add water, mushrooms and flakes.
Cover and simmer 30 minutes.
Thicken with cornstarch.
Cook quail until tender in enough water to cover them.
Salt water to taste. Save liquid. Remove all meat from bones; place in a greased 9 x 13-inch pan. Mix 4 tablespoons flour in 1/2 cup cold water. Add flour paste gradually to cool quail broth, stirring constantly. Cook mixture until thickened; pour over quail meat in pan. Add the drained peas. Roll out pie crust to cover top of pan. Dot with butter. Bake at 375\u00b0 until crust is golden brown.
ith cooking spray and cook quail eggs, sunny side up (keep
ceramic bowl. Add the quail, and turn to evenly
large bowl; place quail in bowl and toss to
nd salt.
Cook the quail eggs in the small pot
Marinade the quail with yougurt and all spices
queeze juice from lime & place quail in bowl; toss with lime
tie the legs of the quail together with kitchen twine.
Spread the quail open and pat dry with
Season quail inside and out with salt
For the quail:
Put all ingredients in
clean flat surface, lay quail flat: season inside of each
he entire surface of the quail including beneath the wings and
Shake salt over each quail, covering all parts.
Put quail in sack with flour and shake well.
Oil should be hot enough that it bubbles when quail are placed in it.
Put quail in oil with breast side down.
Turn when browned with total cooking time not over 10 minutes.
Remove quail to drain on paper towel.
Pour off oil into container, reserving enough oil and drippings to make gravy.
Remove rib cage from quail by carefully cutting bone from
tuff the body of each quail with some of the chicken
igh heat.
Season the quail with the garlic powder, salt
arinated ingredients.
Put the quail in a large heavy-duty
nd lemon zest. Season. Dust quail in flour, shaking off excess