Spiced Quail and Quail Eggs

Name: Spiced Quail and Quail Eggs
Ingredients: ½ pt / 280 ml chicken or quail stock; ½ pt / 280 ml chicken or quail stock; ½ tsp each of crushed cardamom seeds, ground cinnamon, ground cloves, Madras curry powder, coarsely ground black pepper, sea salt and mustard powder; ½ tsp each of crushed cardamom seeds, ground cinnamon, ground cloves, Madras curry powder, coarsely ground black pepper, sea salt and mustard powder; ½ tsp each of crushed cardamom seeds, ground cinnamon, ground cloves, Madras curry powder, coarsely ground black pepper, sea salt and mustard powder; ½ tsp each of crushed cardamom seeds, ground cinnamon, ground cloves, Madras curry powder, coarsely ground black pepper, sea salt and mustard powder; ½ tsp each of crushed cardamom seeds, ground cinnamon, ground cloves, Madras curry powder, coarsely ground black pepper, sea salt and mustard powder; ½ tsp each of crushed cardamom seeds, ground cinnamon, ground cloves, Madras curry powder, coarsely ground black pepper, sea salt and mustard powder; 24 quail eggs; 8 quail; 2 oz / 60 g butter, melted; 1 tbsp plain flour; 1 tsp ground coriander; 1 tsp ground cumin; lemon juice (optional); oil for frying; ½ tsp each of crushed cardamom seeds, ground cinnamon, ground cloves, Madras curry powder, coarsely ground black pepper, sea salt and mustard powder

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

24 quail eggs
8 quail
2 oz / 60 g<

Main course

Method

Boil the quail eggs, and shell when cool enough to handle. Put to one side. Cut the quail into four pieces (two breasts, two legs) each and use the back and trimmings to make stock. Brush the pieces with melted butter. Put the flour and dry seasonings in a polythene bag, add the quail pieces and shake to coat them in the spice mixture. In a heavy frying pan, fry the quail pieces in a little oil