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Quail On Toast

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  Quail 4 , split
  Flour 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter/Margarine 4 Tablespoon
  Boiling water 1 Cup (16 tbs)
  Half and half 1 Pint
  Sherry 1⁄3 Cup (5.33 tbs)
  Buttered toast 6

Split dressed quail; roll each piece in flour seasoned with salt and pepper.
Brown in butter on all sides.
Pour boiling water over; cover.
Let simmer until tender (15 to 20 minutes); remove cover.
Add cream and sherry; simmer 10 minutes.
Place birds on pieces of buttered toast.
Taste sauce for seasoning; pour over quail.

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