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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 16 quail 4 quinces (if in season) or 1/2 lb quince purée. 8 rashers of bacon 1 glass of white wine. Instructions: Method Use an ovenproof dish that will fit the quails snugly. Remove the heads from the quails and pack them into the dish. Salt and pepper the birds. Peel the quinces and put a slice of quince between each bird. (if using the purée, place this in the bottom of the dish and place the quails on top). Put 1/2 a slice of bacon on top of each bird, pour on the wine, and roast in a hot oven (175ºC - 340ºF) for 30 minutes. Notes: In spring, the meadows at the bottom of our valley are filled with birdsong and the pale pink blossom of the quince trees which seem to be in every hedgerow and stream bank. The blossom is set off well by the pale apple-green leaves. In Spain an |
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