Directions:
- 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.
- 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.
- Return quail to skillet with gravy; cover and simmer 1 hour. Arrange quail on a serving platter. Serve immediately with gravy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.47 Kcal (416 kJ) | ||
| Calories from fat | 10.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.15g | 2% | |
|---|---|---|---|
| Cholesterol | 77.59mg | 26% | |
| Sodium | 148.84mg | 6% | |
| Potassium | 161.07mg | 3% | |
| Total Carbs | 16.11g | 5% | |
| Sugars | 4.13g | 17% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 5.19g | 10% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 108.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 92.87 Kcal (389 kJ) | ||
| Calories from fat | 9.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.07g | 2% | |
|---|---|---|---|
| Cholesterol | 72.44mg | 26% | |
| Sodium | 138.96mg | 6% | |
| Potassium | 150.38mg | 3% | |
| Total Carbs | 15.04g | 5% | |
| Sugars | 3.86g | 17% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 4.85g | 10% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 101.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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