Post by JJ Judkins on Nov 7, 2009 14:18:11 GMT -6
* Exported from MasterCook *
QUAIL IN MUSHROOM GRAVY
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c All-purpose flour, divided
1 t Salt
1/2 ts Pepper
6 Quail (1/3 to 1/2 pound
-each)
1/2 c Butter or margarine
1/2 lb Fresh mushrooms, sliced
2 c Chicken broth
2 ts Minced fresh thyme or 3/4
-teaspoon dried thyme
Hot cooked noodles, optional
Combine 1/2 cup flour, salt and pepper; coat each quail. Melt butter
in a skillet; brown the quail. Transfer to an ungreased 2-1/2-qt.
baking dish. In the pan drippings, saute the mushrooms until tender.
Add remaining flour and stir to make a smooth paste. Add broth and
thyme, stirring constantly. Bring to a boil; boil for 1 minute or
until thickened. Pour over the quail. Cover and bake at 350' for
40-50 minutes or until tender and juices run clear. Serve over
noodles if desired. Yield: 6 servings.
The Taste of Home Recipe Book 2nd Edition 1996 Recipe Collection
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 893 Calories; 95g Fat (94.1% calories from fat); 11g Protein; 3g Carbohydrate; trace Dietary Fiber; 248mg Cholesterol; 4595mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 18 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
QUAIL IN MUSHROOM GRAVY
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c All-purpose flour, divided
1 t Salt
1/2 ts Pepper
6 Quail (1/3 to 1/2 pound
-each)
1/2 c Butter or margarine
1/2 lb Fresh mushrooms, sliced
2 c Chicken broth
2 ts Minced fresh thyme or 3/4
-teaspoon dried thyme
Hot cooked noodles, optional
Combine 1/2 cup flour, salt and pepper; coat each quail. Melt butter
in a skillet; brown the quail. Transfer to an ungreased 2-1/2-qt.
baking dish. In the pan drippings, saute the mushrooms until tender.
Add remaining flour and stir to make a smooth paste. Add broth and
thyme, stirring constantly. Bring to a boil; boil for 1 minute or
until thickened. Pour over the quail. Cover and bake at 350' for
40-50 minutes or until tender and juices run clear. Serve over
noodles if desired. Yield: 6 servings.
The Taste of Home Recipe Book 2nd Edition 1996 Recipe Collection
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 893 Calories; 95g Fat (94.1% calories from fat); 11g Protein; 3g Carbohydrate; trace Dietary Fiber; 248mg Cholesterol; 4595mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 18 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0