Roast Quail with Breadcrumbs and Herbs

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About


  • 8 quail
  • 120 g (4 oz) fresh breadcrumbs
  • 3


Using kitchen scissors, cut along one side of the backbone from the tail to the neck. Open out the bird and lay it on a flat surface breast-upward. Press down on the breast with the palm of your hand to flatten the bird. Make a small slit in the bottom flap of skin and ease the legs through to keep the bird in a tight neat shape. Mix the breadcrumbs with the herbs and season with salt and peppe