Quail Broiled Plain

Ingredients

• 6 fine, fat, well-cleaned quails
• 2 ounces butter
• 1 teaspoonful salt
• 1/2 teaspoonful pepper
• 6 thin slices from a stale loaf of baker's bread

Method

1. 1

   Split the quails, brush with melted butter, and broil.

2. 2

   Mix butter with salt and pepper, spread over quails, and serve with croûtons made from toasted bread.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 294. The excerpt below is the record exactly as published.

Quail broiled Plain.— Split 6 fine, fat, well-cleaned quails through the back without separating the parts ; break the 2 leg bones, brush each one over with melted butter on both sides ; lay them on a hot broiler and broil over a moderate fire, about 8 minutes on each side, turning them 3 times while broiling. Place the birds on a hot dish ; mix 2 ounces butter with 1 teaspoonful salt and ^J^ teaspoonful pepper ; spread this over the quails, garnish with croiitons made as follows : Out 6 thin slices from a stale loaf of baker's bread

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