03 Nov 2009

A small game bird that is mainly sold to the restaurant industry. It's flesh is tender and rather dry with a slight gamey taste and it has a short cooking time.

Use: It can be cooked in the oven, grilled over hot coals, or simmered in butter. It's delicious when simmered in white wine to give the dry flesh a bit of moisture. One quail bird serves as a succulent starter as well as their eggs which are considered to be a delicacy. Like the bird, its eggs need a short cooking time (about 2 minutes) and is particularly good served as a hors d'oeuvre or in a salad.



Acidulated water

2009-11-03 11:55

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.