Roast quail with sage
Cookbook
Page 158
Cuisine: Italian
Course: Main Courses
poultry
Reviews
1 reviews,
average rating 3.0 / 5
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I think I somehow missed the point of this recipe. The sage didn't stick too the birds at all, and I think I cooked them too long (how long is "almost overcooked" anyway?). A second batch that I cooked for a bit shorter time was better, but still unspectacular.
2 comment(s)
Anonymous
· 14 years ago
I think what you have to do is to chop the sage and salt together until it is almost a paste as the salt draws moisture out of the leaves.
The paste doesn't fully stick so it is the paste that you stuff the birds with that does the business.It's a rough country dish so if it looks a bit chaotic it is not a problem.
Surprised it came out unspectacular as it has enterd my repertoire as something quick, easy nd delicious, if a little expensive!
wester
· 14 years ago
Maybe so, but the recipe only says "roughly chop the sage with the salt". If it needs chopping until it is almost a paste, I would like the recipe to say so.