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Broiled Quail

  • Quail
  • Salt
  • Pepper
  • Butter
  • Flour
  • Parsley
Split the quail down the back. Wipe with a moist towel. Season with pepper and salt. Rub thickly with soft butter and dredge with flour. Broil for approximately ten minutes over clear coals. Serve on hot buttered toast, garnishing with parsley.
Submitted by Tess M Aug 21, 2009 15 min 30 min 45 min

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