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Quails With Green Grapes

Yield: 4 servings

Ingredients and directions for this recipe

4 quail
1 salt and pepper
1 flour
1/4 c butter
1/2 c water
1/2 c seedless green grapes
2 tb hazelnuts; chopped
1 tb lemon juice
4 sl toast; buttered

Sprinkle quails inside and out with salt, pepper and flour. Melt butter in
skillet; add quails and brown on all sides. Add water, cover and cook over
low heat 15 minutes, or until tender. Add grapes and cook 3 minutes
longer. Stir in nuts and lemon jujice. Serve quails on buttered toast
slices with sauce from pan.

From "A Guide to Game Cookery", US Brewers Foundation (1959) MM by Dave
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See also:
Previous recipe Quails With Coconut
Next recipe Quails With Herbs

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