Recipe: Belgian Broiled Quail
- pepper and butter
- chopped parsley
- Select fat quails. Rub with salt, pepper and butter and tie a very thin strip of bacon around the body of each quail.
- Place on a broiler over a slow fire; let broil twenty minutes until done. Remove the bacon.
- Have ready buttered toast. Place the birds on the toast, pour over some melted butter, chopped parsley and lemon−juice. Serve hot.
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: USA (General)