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Title: Sauteed Quail with Mushrooms
Categories: Game Poultry Mushroom
Yield: 2 Servings
| 1 | Quail (1 per serving) | |
| 1 | c | Sliced mushrooms |
| : | 1/2 | c White wine |
| : | 1 l | g Roll (1 per bird) |
| : | 1 | Lemon |
| : | Butter | |
| : | Parsley |
Rub each bird with cut side of lemon, season birds inside and out with salt and pepper. Brown Quail along with sliced mushrooms in skillet in melted butter. Add wine when birds are nicely browned on all sides, toss in a few parsley sprigs, cover and simmer 10 to 15 minutes; until birds are tender. Dish each bird into a Trencher, pour over mushrooms and garnish with fresh parsley.
TRENCHERS:
Take a large roll just slightly larger than bird, cut off top and scoop out soft crumbs, leaving only a shell. Butter the shells liberally and toast in a slow oven until they are very crisp and lightly browned.
From: Neysa Dormish
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