Georgia Quail With Gravy Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
8 each: Quail, dressed
-bouillon cube,
1/2 tsp: Salt,
1 cup: , boiling water
1/4 tsp: Pepper,
2 tbsp: All-purpose flour,
1/4 cup: Butter or margarine, melted
2 tbsp: , water
1 each: Chicken or beef-flavored,
Directions:
Sprinkle quail with salt and pepper. Brown quail on both sides in
butter in a large skillet over medium heat. Dissolve bouillon cube in
boiling water; add to skillet. Cover, reduce heat, and simmer 40
minutes or until tender. Remove quail from skillet; set aside.
Measure pan drippings; add water, if necessary, to measure 1 cup.
Combine flour and 2 tablespoons water; gradually add pan drippings.
Cook over low heat, stirring constantly, until thickened and bubbly.
Return quail to skillet; heat thoroughly. Remove quail to a serving
platter, and serve with gravy. Yield: 4 servings.
From Ed Michaels of Georgia in November, 1987 "Southern Living" Typos
by Jeff Pruett
Submitted By JEFF PRUETT On 10-21-95
Source from luhu.jp
butter in a large skillet over medium heat. Dissolve bouillon cube in
boiling water; add to skillet. Cover, reduce heat, and simmer 40
minutes or until tender. Remove quail from skillet; set aside.
Measure pan drippings; add water, if necessary, to measure 1 cup.
Combine flour and 2 tablespoons water; gradually add pan drippings.
Cook over low heat, stirring constantly, until thickened and bubbly.
Return quail to skillet; heat thoroughly. Remove quail to a serving
platter, and serve with gravy. Yield: 4 servings.
From Ed Michaels of Georgia in November, 1987 "Southern Living" Typos
by Jeff Pruett
Submitted By JEFF PRUETT On 10-21-95
Source from luhu.jp