Wayne Gisslen

Quail with Creole Spices

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Preparation info
  • portions:

    12

    as first course portion size: 1 quail, 2 oz 60 g ) vegetables , 1½ oz 45 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

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Ingredients

U.S. METRIC INGREDIENTS
12</

Method

  1. Remove the backbones from the quail, spread the birds open, and flatten them as illustrated in

Per serving: Calories, 300; Protein, 23 g; Fat, 16 g (48% cal.); Cholesterol, 85 mg; Carbohydrates, 16 g; Fiber, 2 g; Sodium, 221 mg.