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James Peterson

Grilled Game Birds in Smoke-Scented Broth

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Preparation info
  • yield:

    4

    servings
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

quails, about 6 oz (

Method

  1. Remove the breasts and thighs from the quails and squabs and grill the carcasses over wood coals. When the carcasses are nicely browned, transfer them to a 4-quart (4 liter) saucepa
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