Quail pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| ¼ | cup | Butter |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Powdered sasafrass |
| 1 | teaspoon | Baking powder |
| ½ | cup | Half & half |
| ¼ | cup | Butter |
| 1 | pounds | Quail, cleaned & dressed |
| ½ | cup | Sherry |
Directions
Combine flour, butter, thyme, sasafrass & baking powder. Mix until crumbly. Add cream. Mix into a dough. Roll out on a floured board to make ½" thick pastry crust. Melt butter in a skillet. Cut quail into pieces & fry it in the butter for 5 minutes, stirring occasionally. Arrange quail in a baking dish. Stir sherry into pan juices & pour over the quail. Top with crust. Prick the crust with a fork & bake for 20 minutes in 400 oven until golden brown.
File
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