Preparation info

    • Difficulty

      Medium

Appears in

Floyd's Food

Floyd's Food

By Keith Floyd

Published 1981

  • About

Ingredients

  • 2 quail per person
  • 1 crouton trimmed to fit each bird
  • 8 cloves garlic per person -

Method

Stuff each quail with a twig of rosemary and thyme. Season with salt and pepper and wrap in one rasher of bacon. On each crouton put one or two anchovy fillets and put the quail on top.

Lightly oil a grilling tray. Put on the quail surrounded by the garlic still in its skin. Sprinkle the lot with olive oil and place under a hot grill for about 15 minutes, turning the birds from time to