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.
Cut the meat from the cleaned quail.
Cut into small pieces. Dice the onion and saute in butter until soft.
Add the quail meat and cook until done (approximately 5 minutes).
Add salt and pepper to taste.
Serves 2 to 3.
ver medium heat. Add the quail and cook gently, basting with
slice of ginger. Place quail in a tight fitting saucepan
Split cleaned quail lengthwise; wash then dry.
Place flour in 10 x 16-inch roasting bag; place bag in 2-inch deep roasting pan.
Combine wine and bouquet sauce.
Pour into bag and mix well with flour.
Add celery and mushrooms with liquid to bag.
Brush quail halves with butter and season with salt.
Place quail on vegetables in bag.
Close with twist tie and cut 6 (1/2-inch) slits in top of bag.
Bake at 350\u00b0 for 1 hour or until meat is tender.
Serve bag gravy over quail.
Serves 4.
Combine any commercial barbecue sauce or your own with oil, bay leaf, garlic and lemon and pepper seasoning.
Pour over cleaned quail and marinate at room temperature for about 1 hour before cooking.
Broil over charcoal, turning once or twice, until done, about 20 minutes.
Do not overcook as this will dry out the tender white meat of the quail.
Serve barbecue sauce separately. The legs make delicious hors d'oeuvres.
earby to hold all the meat that you will brown.
Simmer quail in saucepan until tender enough to remove from bone.
Mix cornstarch with the broth that the quail was cooked in. Bring to boil, then simmer until broth thickens.
Stir often. Add meat.
Pour entire mixture into Pyrex dish.
Top with unbaked biscuits.
Bake at 400\u00b0 for 15 minutes or until biscuits are brown.
Do not overcook.
an.
Carefully put the quail's eggs into a small
Cook sausage and mix in the bread,.
Saute veggies and herbs in butter until tender.
Mix into bread with chicken broth and apple until moist and stuff quail (wrap and secure with small skewers or just lay under the quail) Place in baking tray and put in over breast down for 30-35 minutes at 325\u00b0F.
I basted them about every 8 minutes with basting sauce.
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
ny favorite filling in the recipes that follow.
TO MAKE
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