Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Quails
1 tb Butter
1 ts Dried tarragon (scant)
2 Turns of pepper -- from a
Pepper mill

Use this technique to cook as many quails as you need, remembering
that 2 make an entree portion. Serve with buttered brown rice or new
potatoes and a green vegetable.

PREHEAT OVEN TO 450F for 15 minutes. Clean quail. Grind a bit of
pepper into cavity, put a half tablespoon of butter inside each with
the tarragon. Tie the legs together with string if desired to
maintain shape during cooking. Place on a rack, breasts up. Rub the
skin of each quail with the other half of the butter. Place quails in
the oven for 15 minutes. Baste with butter once or twice if you can.
Remove from oven, cover with foil. Let sit 10 minutes and remove
string before serving.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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