|Chopped shallots||2 Teaspoon|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||1 1⁄2 Cup (24 tbs)|
|Chopped parsley||1 Tablespoon|
|Dried tarragon||1 Dash|
|Ground nutmeg||1 Dash|
|White wine||1 1⁄3 Cup (21.33 tbs)|
Make stuffing by combining 3 tbsp. butter with shallots, mushrooms,bread crumbs,parsley, salt, pepper, tarragon, nutmeg, and 1/3 cup white wine.
Clean and stuff quail.
Heat 54 lb. butter in heavy skillet,and brown quail quickly.
Turn birds breast side down and add remaining wine.
Cover and allow to simmer in moderate oven (350 F.) about 20 minutes.
Remove coyer, turn birds breast up, increase oven to 450 F., and bake 5 minutes, basting frequently.
Salt , and pepper to taste and serve on browned fine dry bread crumbs.
Serve gravy with chopped liver and hearts separately.
Serving size: Complete recipe
Calories 4256 Calories from Fat 2604
% Daily Value*
Total Fat 292 g449.3%
Saturated Fat 127 g635.1%
Trans Fat 0 g
Cholesterol 1343.7 mg447.9%
Sodium 3254.1 mg135.6%
Total Carbohydrates 67 g22.4%
Dietary Fiber 4.5 g18.1%
Sugars 8.9 g
Protein 273 g546.2%
Vitamin A 171.3% Vitamin C 170.8%
Calcium 40.7% Iron 324.1%
*Based on a 2000 Calorie diet