Quail on toast

4 servings

Ingredients

Quantity Ingredient
4 chicken bouillon cubes
4 cups water or chicken stock
1 poultry seasoning to taste
½ teaspoon salt
⅛ teaspoon seasoned pepper
¼ cup flour
¼ cup water
3 hard boiled eggs
4 slices dry toast

Directions

Cover quail with chicken broth; add seasonings. Simmer 30-35 minutes until meat is tender. Remove quail from stock. Strip meat from bones; cut into pieces. Combine flour and water to make a paste. Stir slowly into hot stock. Cook, stirring, until thickened. Add meat. Simmer 8 minutes. Add sliced hard cooked eggs. Serve over dry toast.

Source: "Brush Country Cookbook", 1976 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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