Quail On Toast Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: chicken bouillon cubes,
4 cup: water or chicken stock,
1: poultry seasoning to taste,
1/2 tsp: salt,
1/8 tsp: seasoned pepper,
1/4 cup: flour,
1/4 cup: water,
3: hard boiled eggs,
4 slices: dry toast,
Directions:
Cover quail with chicken broth; add seasonings. Simmer 30-35 minutes until
meat is tender. Remove quail from stock. Strip meat from bones; cut into
pieces. Combine flour and water to make a paste. Stir slowly into hot
stock. Cook, stirring, until thickened. Add meat. Simmer 8 minutes. Add
sliced hard cooked eggs. Serve over dry toast.
Source: "Brush Country Cookbook", 1976
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
Source from luhu.jp
meat is tender. Remove quail from stock. Strip meat from bones; cut into
pieces. Combine flour and water to make a paste. Stir slowly into hot
stock. Cook, stirring, until thickened. Add meat. Simmer 8 minutes. Add
sliced hard cooked eggs. Serve over dry toast.
Source: "Brush Country Cookbook", 1976
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
Source from luhu.jp