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Quail Smitane
6
servings- Difficulty
Medium
Published 1966
Ingredients
½ cup ½ cup - Grated rind of
Method
Combine the bread crumbs, Brazil nuts and grated lemon rind. Add the sherry and squeeze the mixture dry.
Stuff each quail with equal parts of the bread-crumb mixture and sew up the cavities. Rub the quail with salt and pepper.
Heat the butter in a large skillet and brown the birds in it on all sides. Pour the warm cognac over the qua
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