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Roasted Quail Appetizers - Homer

In ancient Greece small birds were very popular at a formal feast. Homer, the great poet, was particularly fond of thrushes and he sang an epic poem about them titled "Epikichlides."

Cuisine: Greek
Type: Poultry
Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

1/4 lb 113g / 4ozButter
6   Quail
2   Toasted bread - cut into cubes
1/2 lb 227g / 8ozFeta cheese - crumbled
1/2 teaspoon 2.5mlThyme
1/2 teaspoon 2.5mlOregano
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Garlic clove - crushed

Recipe Instructions

Heat the butter in a large frying pan. Roll the birds in the hot butter.

Butter a baking dish with some of the melted butter and spread the bread cubes in the dish. Stuff the birds with feta and place them on top of the bread. Stir the herbs, seasonings and garlic into the remaining butter and baste each bird.

Bake, uncovered, in a preheated oven at 375 degrees for 40 minutes to 1 hour, depending on your taste.

This recipe yields 6 servings.

Source:
Jeff Smith

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