Ingredients
3/4 cup all-purpose flour, divided
1 tsp salt
1/2 tsp pepper
6 quail (1/3 to 1/2 pound each)
1/2 cup butter or margarine
1/2 lb fresh mushrooms, sliced
2 cup chicken broth
2 tsp minced fresh thyme or 3/4 teaspoon, dried thyme
1 hot cooked noodles, optional
Directions
Combine 1/2 cup flour, salt and pepper; coat each quail. Melt butter
in a skillet; brown the quail. Transfer to an ungreased 2-1/2-qt.
baking dish. In the pan drippings, saute the mushrooms until tender.
Add remaining flour and stir to make a smooth paste. Add broth and
thyme, stirring constantly. Bring to a boil; boil for 1 minute or
until thickened. Pour over the quail. Cover and bake at 350' for
40-50 minutes or until tender and juices run clear. Serve over
noodles if desired. Yield: 6 servings.
The Taste of Home Recipe Book 2nd Edition 1996 Recipe Collection
Servings: 1 servings
Quail In Mushroom Gravy Recipe brought to you by Recipe Ideas
Categories: Gravies; Mushroom; Poultry; Vegetable; Wild Game
The History of Recipes
It is possible to follow the history of written recipes far back into the far past, at least as far into history as ancient Egypt, and possibly even further. Interesting though that maybe, sadly, these old records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to historians is a series of clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. As our culinary historical trip moves on a few more years we have some interesting books which appeared in the 1300s - one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the indian curry that appears on menues today, but instead recipes for the types of meals on the menues of the upper classes of that time. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, including spices such as coriander, parsley, and basil. These new culinary innovations created a torrent in recipe books, some of which are kept safe in private collections. During the succeeding few hundred years, the rich families of the West strove to serve up the most extravagent meals, and as a consequence, chefs and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing recipes to help cooks of their time. By the arrival of the 1900s, cooking publications were greatly in demand mostly as a result of more people being able to read, more spare time and having more money. Like it or not, the introduction of television brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Quail In Mushroom Gravy recipe.
