Roasted Quail from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Select six fine, fat, tender Quail. Pick, singe, clean and wipe them well. Butter the inside of each Quail nicely and sprinkle lightly within with salt and pepper. Rub lightly on the outside with b...
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Ingredients
- 6 Fine Quail
- 6 Strips of Bacon
- A Tablespoonful of Butter
- A Tablespoonful of Water
- Salt
- Pepper
- 6 Slices of Toast
- Sliced Lemon and Parsley or Water Cress to Garnish
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