Roasted Quail

Cailles Roties

Preparation info

    • Difficulty

      Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Fine Quail
  • 6 Strips of Bacon
  • A Tablespoonful of Butter

Method

Select six fine, fat, tender Quail. Pick, singe, clean and wipe them well. Butter the inside of each Quail nicely and sprinkle lightly within with salt and pepper. Rub lightly on the outside with butter, then truss the Bird and bind the body round with a thin strip of bacon. Put a tablespoonful of b