Quail Whitfield Recipe
Ingredients
| Salt | To Taste | |
| Pepper | To Taste | |
| Quail | 6 | |
| Bacon strip | 6 | |
| Melted butter | 1⁄2 Cup (8 tbs) | |
| Flour | 3 Tablespoon | |
| Beef bouillon cubes | 2 | |
| Lemon juice | 1⁄2 Cup (8 tbs) | |
| Toast points | 8 | |
| Cream of chicken | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 732 Calories from Fat 412
% Daily Value*
Total Fat 46 g70.8%
Saturated Fat 18 g89.8%
Trans Fat 0 g
Cholesterol 210.5 mg70.2%
Sodium 846.9 mg35.3%
Total Carbohydrates 28 g9.4%
Dietary Fiber 0.85 g3.4%
Sugars 1.7 g
Protein 49 g98%
Vitamin A 19.8% Vitamin C 38%
Calcium 5.8% Iron 59%
*Based on a 2000 Calorie diet
Directions
Season each quail with salt and pep- per; wrap with bacon, covering completely.
Secure with toothpicks; place on ""rack under broiler.
Broil for 20 minutes, basting frequently with butter.
Re- move quail to heated platter; keep warm with tent of foil.
Remove rack from broiler pan; place pan with drippings over medium heat.
Add flour; brown, stir- ring constantly.
Dissolve bouillon cubes in 2 cups water; add to roux, stirring constantly until blended.
Bring to a boil; add lemon juice, stirring until thick- ened.
Place quail on toast points; pour sauce over top.
Serve with wild rice mixture, if desired.
Chef
