in Germany

Quail from the oven

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Ingredients for 4 servings:

  • 8 quail(s), ready to fry
  • 300 ml wine, white, dry
  • 4 large eggs
  • 100 ml cream (10%)
  • 3 cloves garlic, pressed
  • 150 g butter, melted
  • Breadcrumbs
  • Salt
  • pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

also works with poussins or small chickens

Tie the birds’ legs together with twine and tie them to the body. Marinate in the wine overnight. Then drain, pat dry, season with salt and pepper, and rub with the garlic. Beat the eggs and cream until creamy. Coat the quail in the mixture, then roll them in breadcrumbs and sear on all sides in the hot butter. Place the quail in a shallow roasting pan and baste with the butter. Cover the roasting pan tightly with aluminum foil (prick the chimney holes) and roast in the center of the oven at 210°C for about 25 minutes. The quails are best when you can cut them with a fork.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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