Quails on Croutons

Name: Quails on Croutons
Cuisine: Australian
Ingredients: 1 tablespoon fresh chopped parsley; ½ bay leaf; salt and freshly ground black; 5 chopped golden shallots; 1 tablespoon clarified butter; 2 thyme sprigs; 1 garlic clove, crushed; 12 slices Bayonne ham or prosciutto (Parma ham); 12 slices Bayonne ham or prosciutto (Parma ham); 155 mL (5 fl oz) white wine; 12 slices Bayonne ham or prosciutto (Parma ham); salt and freshly ground black pepper; ½ cup (125 g/4 oz) clarified butter; 12 fresh sage leaves; salt and freshly ground black pepper; 24 rounds of French bread (baguette); 24 rounds of French bread (baguette); 12 quails

Preparation info

Serves
12

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

This recipe can be used for squab as well as quail. Use one squab per person.

Ingredients

12 quails
24 rounds of French bread (baguette)
½ cup (125

Oceania
Australia
Starter

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. Roast in a baking pan