Boodles’ Roast Stuffed Quail

Name: Boodles’ Roast Stuffed Quail
Yield: Serves 4
Ingredients: 2 oz / 60 g butter; 4 oven-ready quails; ½ tsp salt; 1 tsp freshly ground black pepper; 2 ripe bananas, peeled; 2 thick slices wholemeal bread or cornbread; 2 thick slices wholemeal bread or cornbread; 2½ fl oz / 70 ml dry white wine; 1 tbsp finely chopped onion, shallot or spring onion; 1 tbsp finely chopped onion, shallot or spring onion; 2 tsp finely chopped tarragon; 1 tbsp finely chopped onion, shallot or spring onion

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

If you decide to serve 2 quails per serving, increase the stuffing ingredients.

Ingredients

2 oz / 60 g butter
4 oven-ready quails
½

Main course

Method

Rub the butter over the quails and put some inside. Lightly salt the quails inside and out. Mix the pepper into the bananas, mashing them until fairly smooth. Cut the crusts from the bread, and crumble it into the bananas. Mix in the tarragon and onion. Spoon the mixture into the quails. Put them on a rack in a roasting tin, and roast in a preheated oven at