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    We returned 2 recipes for...

    "lighter-fare" x

    "new-years" x

    "quail" x

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    Recipe #323126

    This sumptuous dish was crafted by Chef Jean-Louis Gerin, a nine-time James Beard Award Nominee whose restaurant in Greenwich, CT, Restaurant Jean-Louis,...

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    Boneless Quail Stuffed With Poultry Quenelle
    By Annacia on September 4, 2008

    Recipe #323126

    "This sumptuous dish was crafted by Chef Jean-Louis Gerin, a nine-time James Beard Award Nominee whose restaurant in Greenwich, CT, Restaurant Jean-Louis, is consistently rated one of the best by Wine Spectator and numerous other food and wine publications. Though he intends to use this recipe in his upcoming cookbook, we demanded that he share it with..."
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    Ingredients: chives, quail, egg whites...

    Rating: 0.00%;

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    Prep Time:30 mins

    Total Time: 1 hrs 15 mins

    Recipe #110696

    I adapted this luscious dish from a recipe from Chicago's fabulous iSalpicon! restaurant. Most quail is semi-boneless, only some bones in the drumsticks...

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    Quail in Ancho Chile & Honey Sauce
    By EdsGirlAngie on February 8, 2005

    Recipe #110696

    "I adapted this luscious dish from a recipe from Chicago's fabulous iSalpicon! restaurant. Most quail is semi-boneless, only some bones in the drumsticks and wings, so it's very easy to fully enjoy every delectable morsel. Plan on two birds per person. Prep time includes marinating the quail overnight."
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    Ingredients: cornstarch, quail, garlic...

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    Prep Time:24 hrs

    Total Time: 24 hrs 35 mins

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