The first quail recipe I came across was a James Martin number. I trust that guy so went ahead with it.
The quail was dusted off and fried then added to a big pot of garlic, onion, cannellini beans and stock The recipe suggested veal stock but given that would probably blow out the use of land animals pretty significantly I went with vegetable stock.
I added peas at the last minute and dinner was served. I only went astray at one point when I misread pickling onions as pickled onions but, who doesn't like pickled onions?!
1 comment:
Do you know what is incredibly small and incredibly tasty? Quail. The wings and legs were particularly good. I also enjoyed the fricassee, mostly the beans.
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