Quail Roasted in Grape Leaves from The Picayune's Creole Cook Book by The Times Picayune Publishing
Follow the directions given in the preceding recipe for roasting Quails, only do not wrap the Quails in strips of bacon. Instead rub the bodies well with butter and then envelop the Birds in fresh ...
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Ingredients
- 6 Fine Quails
- A Tablespoonful of Water
- The Juice of a Lemon
- 6 Slices of Buttered Toast
- 12 Grape Leaves
- A Green Grape Jelly
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