12 buttered vegetable quail Recipes

onion, finely chopped, celery ribs, finely chopped, garlic clove, finely chopped, unsalted butter, veal demi-glace, chopped fresh tarragon, fig balsamic vinegar, chopped walnuts (2 oz), soft dried mission figs (1/4 lb), stems discarded and figs finely chopped, coarse fresh bread crumbs, salt, black pepper, unsalted butter, pt fresh figs , stems discarded and figs halved lengthwise, chopped shallot, chopped celery, dry red wine, veal demi-glace, arrowroot or cornstarch, fig balsamic vinegar, chopped fresh tarragon, salt, black pepper, semiboneless quail, salt, black pepper, unsalted butter, vegetable oil

shrimps, shelled and deveined, quail eggs, hard boiled, pack of mixed vegetables (corn, carrots and green peas), sized onion, diced, chicken broth, butter, toasted cashews (optional), cornstarch (diluted in 3 tbsp of water), salt, ground black pepper

quail , about 1/2-lb each, essence , recipe follows, salt , plus 1/2 tsp, ground black pepper , plus 1/4 tsp black pepper, vegetable oil, minced shallots, minced garlic, dry red wine, dried cranberry vinegar , recipe follows, sugar, dark chicken stock , or duck stock, cold unsalted butter, cut into small pieces, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme, dried cranberries, sugar, water, champagne vinegar, salt

whole jumbo quail (6 to 8 oz each), garlic clove, salt, paprika (preferably sweet hungarian), extra-virgin olive oil, fresh lime juice, cayenne , or to taste, freshly ground black pepper, corn or canola oil, unsalted butter, moroccan-spiced vegetables, bulgur pilaf or couscous

dried figs, coarsely chopped, grated orange rind, fresh orange juice, butter or margarine, ground cinnamon, maple syrup, chicken broth, divided, quail, dressed, salt, divided, pepper, divided, vegetable oil, cornstarch, water

dried figs, coarsely chopped, grated orange rind, fresh orange juice, butter or margarine, ground cinnamon, maple syrup, chicken broth, divided, quail, dressed, salt, divided, pepper, divided, vegetable oil, cornstarch, water

whole quail * (about 6 oz each), salt, black pepper, peanut oil or vegetable oil, unsalted butter, carrot, finely chopped, onion, finely chopped, fresh thyme sprigs, cognac, low-sodium chicken broth (16 fl oz), creme fraiche, seedless green grapes (about 18), roasted chestnuts** (from a 7 1/4-oz jar or peeled roasted fresh)

macintosh apples, peeled and cored, unsalted butter, divided, chopped fresh herb mix (recommended : a blend of sage, thyme, and rosemary), salt and freshly ground black pepper, disks pre-made pie dough , each 6-inches in diameter, grated extra-sharp cheddar cheese, divided, fresh fennel, thinly sliced, boned quail , breast bones removed, red wine, dried blueberries, vegetable oil, chicken stock, note : the croustade can be assembled up to a day ahead and baked to serving. the quail can be marinated for up to 12 hours prior to cooking.

dried porcinis, madeira or wine, butter, onions, chopped, leek, white and light green parts only, thinly sliced, garlic, minced, button mushrooms or cremini, flour, chicken or vegetable stock, fresh thyme, heavy cream, salt and freshly ground black pepper, hard boiled quail eggs, halved

brioche rolls , upper third removed and insides scooped out, olive oil, ham, chopped, chopped yellow onions, chopped dice carrots, chopped dice celery, sliced button mushrooms, minced garlic, salt, fresh cracked black pepper, boneless, skinless chicken thigh meat, cut into 3/4 inch cubes, chicken stock, heavy cream, unsalted butter , cut into pieces, chopped fresh thyme, brabant potatoes , recipe follows, white vinegar, quail eggs or 4 regular eggs, grated parmesan, chopped parsley, garnish, idaho potatoes, peeled and cut into even 1/2-inch cubes, vegetable oil, for frying, salt