Broiled Quail With Mustard Butter
|Quail||40 Ounce (8 nos., 5-ounce each, Oven-ready)|
|Butter||1⁄2 Pound, melted|
|Prepared mustard||2 Tablespoon|
|Fresh lemon juice||2 Teaspoon, strained|
|Black pepper||To Taste|
|Thin white bread slices||8 , cut into 4-inch rounds and fried in 8 tablespoons butter (Homemade-type)|
1. With a large knife or poultry shears cut each quail down the back from neck to tail.
2. Spreading the birds out skin side up break the curved rib bones with the flat of a cleaver or wooden mallet so that the birds lie flat.
3. Twist the wing tips under the shoulders.
4. Preheat the broiler to its highest setting.
5. In a shallow baking dish combine the melted butter, mustard and lemon juice.
6. Dip the quail, one at a time, into the butter mixture and when they are thoroughly saturated, arrange them skin side down on the broiler rack.
7. Sprinkle with salt and a few grindings of pepper and broil the birds about 4 inches from the heat for about 5 minutes.
8. Brush them again with the butter mixture and turn them over with tongs.
9. Brush the quail with the remaining butter, sprinkle generously with salt and pepper and broil about 5 minutes longer.
10. Watch the birds carefully for any sign of burning and regulate the broiler heat accordingly such that quail is crisp and golden brown when they are done.
11. To serve, arrange the fried bread rounds on a heated platter and place a quail on top of each one.
12. Pour the broiler pan juices over the birds, garnish the platter with crisp watercress, and serve at once.