Friday, December 28, 2007

Roasted small birds (menus oiseauz)

Menus oiseauz R. 45 - Roasted small birds

Roasted small birds, such as larks, quail, thrush and others. Plucked dry without water then remove the gizzards and the viscera, then boil them a little (var: sear on a clear flame), and mount them on a spit with their heads and feet, sideways and not lengthwise.
No. Quantity Qantity Item

whole quail

rashers bacon

whole bay leaves

salt to taste


Parboil the quail, mount on a spit with the bacon rashers and bay leaves in between each bird. Spit roast until done.

No comments: