Quail Smitane

Preparation info
  • 6

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ½ cup fine dry bread crumbs
  • ½ cup finely ground Brazil nuts or hazelnuts
  • Grated rind of

Method

  1. Combine the bread crumbs, Brazil nuts and grated lemon rind. Add the sherry and squeeze the mixture dry.

  2. Stuff each quail with equal parts of the bread-crumb mixture and sew up the cavities. Rub the quail with salt and pepper.

  3. Heat the butter in a large skillet and brown the birds in it on all sides. Pour the warm cognac over the qua