Quail with Creole Spices

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Preparation info

  • Portions:

    12

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
12

Method

Procedure

  1. Remove the backbones from the quail, spread the birds open, and flatten them as illustrated in Figure 17.4 (f).
  2. Mix together