Birds Smothered in Rice

Ingredients

• 3 pair quail or squab
• Salt
• and pepper
• % cup butter
• 1 tablespoon flour
• 2 onions, minced
• % clove garlic, minced
• 1 cup white wine
• 1V2 cups stock
• 1 cup grated Parmesan cheese
• Freshly cooked rice

Method

1. 1

   Cook the birds in butter until browned.

2. 2

   Add onions and garlic, then flour.

3. 3

   Stir in wine and stock, and simmer until birds are tender.

4. 4

   Serve over rice, garnished with Parmesan cheese.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 22. The excerpt below is the record exactly as published.

BIRDS SMOTHERED IN RICE 3 pair quail or squab Salt and pepper % cup butter 1 cup white wine 1 tablespoon flour 1V2 cups stock 2 onions, minced Freshly cooked rice Vz clove garlic, minced 1 cup grated Parmesan cheese

Cook this with the app: pantry check, scaling, and the assistant.