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Breakfast Quail

Yield 12 servings


  • Salt and pepper
  • 12 quail, dressed
  • 1 1/2 cups all-purpose flour, divided
  • Vegetable oil
  • 1 quart milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Worcestershire sauce

How to Make It

  1. Sprinkle salt and pepper over quail; dredge in 1 cup flour, coating well. Heat 1/4 inch oil in a large skillet; add quail, and fry over medium heat 10 minutes or until golden brown, turning occasionally. Drain.

  2. Pour off drippings, reserving 1/2 cup in skillet. Add remaining 1/2 cup flour to reserved drippings; cook over low heat 1 minute, stirring until smooth. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and Worcestershire sauce.

  3. Return quail to skillet with gravy; cover and simmer 1 hour. Arrange quail on a serving platter. Serve immediately with gravy.

Oxmoor House Homestyle Recipes