Quail Hash
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 quail per person
good chicken stock
salt
pepper
flour
sprigs of parsley for garnish
Put quail into a saucepan and cover well with stock. Cook slowly for 15-20 minutes according to the size of the birds or until the meat can be removed from the bones easily. Reserve the stock. Strip the meat, dice it, and season to taste. With small amounts of additional stock, make your gravy with flour and pour it over the diced quail. Cover and simmer 10 minutes. Serve in casserole and garnish with the sprigs of parsley.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 quail per person
good chicken stock
salt
pepper
flour
sprigs of parsley for garnish
Put quail into a saucepan and cover well with stock. Cook slowly for 15-20 minutes according to the size of the birds or until the meat can be removed from the bones easily. Reserve the stock. Strip the meat, dice it, and season to taste. With small amounts of additional stock, make your gravy with flour and pour it over the diced quail. Cover and simmer 10 minutes. Serve in casserole and garnish with the sprigs of parsley.
