Minute quail

Minute quail

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
8 quail
freshly ground black pepper
60g butter
3 french shallots, finely chopped
3 thin slices prosciutto, cut into strips
250ml chicken stock
salt

Method

  1. Split quail down back, open out flat and remove any small bones from inside. Season with salt and pepper.
  2. Heat butter in a shallow flameproof casserole and cook quail for 4–5 minutes on one side. Turn, add shallots and prosciutto to casserole and cook for a further 4–5 minutes. Remove quail to heated plate.
  3. Deglaze pan with stock and boil to reduce by about half. Pour over quail and serve immediately.

Note

  • Quail may be cooked in 2 or 3 batches.
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