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Roast Quail with Bread Sauce

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. Cayenne pepper
  2. 2 tablespoonfuls of hot butter
  3. one-half pint of bread crumbs
  4. Cut
  5. Roast
Contains GlutenMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Pick and singe 6 quail, drawn carefully, cut off heads and feet, wipe and roast in a very hot oven, as soon as they begin to brown baste with a little melted butter.
  2. Turn once so that both sides will be browned equally, about 20 minutes will cook the birds.
  3. Baste with the butter several times.
  4. Make the Bread-sauce for Game.
  5. Fry one-half pint of bread crumbs in 2 tablespoonfuls of hot butter ;
  6. dust with cayenne pepper and stir until a hght brown.
  7. Put in a hot dish, lay the quail upon them, and send in to the table, serving the sauce in a separate dish.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Wooden spoon
  • Pastry brush