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Quial
Jan 17, 2006 10:07:11 GMT -5
Post by Ronnie Williams on Jan 17, 2006 10:07:11 GMT -5
QUAIL AND OYSTERS
Quail 3 oysters per quail Melted butter Corn meal Flour Butter Salt and pepper to taste
Wipe birds inside and out with a damp cloth. Dip oysters in melted butter, then in corn meal and place inside bird. Make flour and butter paste; rub birds well with paste. Put birds in baking dish, place a strip of bacon across each bird. Bake 30 minutes, basting well with butter. May be served on toast.
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Quial
Jan 17, 2006 10:09:07 GMT -5
Post by Ronnie Williams on Jan 17, 2006 10:09:07 GMT -5
QUAIL CASSEROLE 10 quail, split into halves 1 1/2 cups long grain rice 1 can cream of mushroom soup 4 cups water 1 pkg. onion soup mix
Put rice in bottom of baking dish. Place quail on top. Add cream of mushroom soup and water. Sprinkle onion soup mix on top. Bake for 2 hours at 350 degrees.
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Quial
Jan 17, 2006 10:09:22 GMT -5
Post by Ronnie Williams on Jan 17, 2006 10:09:22 GMT -5
NORTH CAROLINA CREAMED QUAIL 6 quail 1 tsp. salt 1/2 tsp. pepper 2 sticks butter 2 cups heavy cream 1/4 tsp. oregano 1/2 cup toasted bread crumbs
Clean and split quail. Salt and pepper birds and simmer in butter in frying pan until tender. Add cream and sprinkle oregano over birds, and continue to cook until done. Garnish with bread crumbs. Yields: 4-6 servings.
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Quial
Jan 17, 2006 10:12:02 GMT -5
Post by Ronnie Williams on Jan 17, 2006 10:12:02 GMT -5
SOUTHERN FRIED QUAIL Dry pick quail. Clean and wipe thoroughly. Salt and pepper and dredge with flour. fry quail in hot fat and brown quickly. Cover tightly and reduce heat. Cook slowly until tender, turning the quail occasionally. Serve on hot platter garnished with thin slices of lemon and sprig of parsley.
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