Spit-Roasted Quail with Bay Leaf

Preparation info

  • Serves


    as a main course
    • Difficulty


Appears in

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook

The Cookbook Library

By Anne Willan

Published 2012

  • About


  • 8 bone-in quail


To Make the Sauce

Lay the ham slices in a saucepan and cook over medium heat until they stick and start to brown, 3 to 4 minutes. Add the wine and simmer until reduced by half, 3 to 5 minutes. Add the consommé, espagnole sauce, garlic clove, and bay leaves and continue to simmer until the sauce is reduced by about half and lightly coats a spoon, 25 to 35 mi