Quail with Creole Spices

Name: Quail with Creole Spices
Yield: Portions: 12 as First Course-6 as Main Course Portion Size: 1 Quail, 2 oz (60 g) Vegetables, 1½ oz (45 g) Rice/2 Quail, 4 oz (125 g) Vegetables, 3 oz (90 g) Rice
Ingredients: vegetable oil; onion; pepper; salt; dried oregano; dried thyme; paprika; cayenne; steamed white rice; tomato purée; parsley; green bell pepper; tomatoes; garlic clove; celery; quail

Preparation info

Portions:
12

Difficulty
Medium

Appears in

Professional Cooking

By Wayne Gisslen

Published 2014

About

Ingredients

U.S.	Metric	Ingredients
12

Main course
Spicy
Gluten-free

Method

Procedure

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