Other wild birds such as pheasant, doves, squab or chicken could easily be substituted for the quail in this Southern dish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Serving Size: 1 (310) g
Servings Per Recipe: 6
Calories: 686.8
Calories from Fat 495 g 72 %
Total Fat 55.1 g 84 %
Saturated Fat 25.9 g 129 %
Cholesterol 187.5 mg 62 %
Sodium 285.9 mg 11 %
Total Carbohydrate 10.7 g 3 %
Dietary Fiber 1.8 g 7 %
Sugars 1.9 g 7 %
Protein 24.1 g 48 %