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6
servingsMedium
Published 1966
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