* Crossposted from: Homenet Cook
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Quail on Toast
 Categories: Crs96, Dunkard, Post96
      Yield: 4 servings
 
           Text
 
  Take eight quail; pick, singe, draw, slit down the back, crack the
  main bones, flatten slightly, season with salt and pepper, baste with
  sweet oil, and broil over a bright charcoal fire; dish up on eight
  small pieces of dry toast, surround with water cress and quartered
  lemon, pour a melted maitre d'hotel sauce over, and serve.
  
  Entered by Carolyn Shaw 4/96
  The Dunkard-Dutch Cookbook @1965     BSN 911-410-10-4
 
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Hugs!!
Carolyn
Hate & Rage are four letter words.......so are Love & Hope.
... Lobster:  A great excuse to eat a pound of butter!
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