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Quails on Croutons
- Serves
12
- Difficulty
Easy
By Tony Bilson
Published 1994
This recipe can be used for squab as well as quail. Use one squab per person.
Ingredients
12 24 ½ cup 125
Method
To make the croûtons, brush the rounds of French bread with clarified butter and grill until golden on both sides.
Draw the birds and reserve the hearts and livers.
Season each quail with salt and pepper, lay a sage leaf on the breast and wrap in the ham. Secure with string or a toothpick.
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