Quail, Epicurean Style

Ingredients

• Singe and wipe quail.
• add one cup rich, white stock
• one and one-half tablespoons each of butter
• and flour cooked together

Method

1. 1

   Sauté quail in butter until well browned.

2. 2

   When nearly done, add stock and finish cooking.

3. 3

   Thicken remaining stock with butter and flour, pour over birds.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 38. The excerpt below is the record exactly as published.

QUAIL, EPICUREAN STYLE. Singe and wipe quail, and with a sharp pointed knife, beginning at back of neck, make a cut through back- bone the entire length of bird. Lay open the birds, and remove contents from inside. Cut out rib bones on either side of backbone, remove breastbone, then cut through tendons at joints. Sprinkle with salt and pepper and sauté in butter until well browned, turning often during the cooking. When birds are nearly done, add one cup rich, white stock and finish the cooking. Arrange on hot serving dish, thicken stock remaining in pan with one and one-half tablespoons each of butter and flour cooked together

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