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I found this recipe in the "Australian Women's Weekly - French Cooking Made Easy" cookbook. The stuffing and seasoning sounds really delicious and the whole dish looks quite posh. I plan on trying it for my next dinner party. The description in the book is as follows: Quail are quite easy to bone out, especially if you use a scalpel or a small sharp pointed knife. Boning out and seasoning can be done the day before cooking; keep covered in refrigerator. The seasoned uncooked quail can be frozen for up to 2 weeks, thaw overnight in refrigerator before cooking. This recipe is not suitable to microwave.
Units: US | Metric
Serving Size: 1 (280 g)
Servings Per Recipe: 6
The following items or measurements are not included: