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1993-01-25
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Newsgroups: rec.food.recipes
Distribution: world
From: warren@mdcbbs.com
Date: 5 Mar 92 10:59:26 PDT
Subject: POULTRY: Quail on Croutons
Summary: orig. subject: Quail on Croutons
Archive-Name: recipes/poultry/quail-on-croutons
Keywords: recipe poultry quail on croutons
Followup-To: rec.food.cooking
Organization: M&E (Division of EDS), Cypress CA
Approved: aem@mthvax.cs.miami.edu
Quail on Croutons
6 quail with giblets
3/4 c. flour
1 tsp. salt
1/2 tsp. pepper
3/4 c. butter
1 lg. onion, finely chopped
1 c. sherry
1/2 c. dry white wine
12 slices thick sliced bread
1 c. red currant jelly
Grated rind and juice of 1 lemon and 1 orange
1/2 tsp. dry mustard
Clean quail. Remove giblets and set aside. Preheat oven to 350degF.
Split birds in half. Mix flour, salt and pepper in large paper bag.
Add quail. Shake to coat well.
Heat 4 T. of the butter in large skillet. Saute onions and giblets 5
minutes or till done. Remove onions. Transfer giblets to bowl. Mash
with remaining butter, 1/2 c. sherry, and salt and pepper to taste. Brown
split birds well on both sides in same skillet (add more butter if needed).
Transfer birds to roasting pan. Add white wine and remaining sherry to
skillet, scraping to loosen browned bits. Bring to boil, pour over
birds. Cover and place birds in oven. Bake 45 minutes to 1 hour.
Toast bread lightly. Spread with giblet paste. Arrange on large
platter. Top each with half a bird.
Melt jelly over high. Add lemon/orange juice/rind and dry mustard.
Bring to boil. Serve separately. Garnish platter, serve immediately.