Quail

Quail

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From
Encyclopedia of Food and Cookery

A small game bird, which has been adapted to commercial production. Almost all the quail eaten now has been bred for the table. The bird is white-fleshed, and has a faint gamey taste. Quail is usually very tender, and should be cooked quickly in a hot oven or grilled over hot coals; because the flesh is rather dry, a piece of pork fat or fatty bacon is placed on the breast or wrapped around the bird.

Quail can be eaten with a knife and fork, but it is easier to eat wings and drumsticks with the fingers; for this reason, finger bowls should always be offered when quail are served. Allow 1 to 2 quail per person for a main course; if serving as an entrée, before the main course, 1 quail per person is sufficient.

To cook: Season inside lightly with salt and pepper. Rub with butter, place a piece of pork fat or bacon on breast and truss securely. Roast, breast side up, in a preheated hot oven (200°C) for 10–12 minutes or until juices run clear when thigh is pricked with fine skewer. Remove trussing string and serve each quail on a round of fried bread.

Quail can be stuffed before roasting; choose a rice stuffing or a walnut and celery stuffing.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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