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Classic
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page 104
place it under a weight, for several minutes, to prevent curling. This done, the
quail should be dipped in melted butter, covered with finely crushed biscuits
and broiled on a gridiron over a strong fire.
When serving use the following sauce:
Take the butter in which the quail was fried, chop into it the onion and fry
until pink, then add the broth, season to taste, and boil until only one-half of
its former quantity remains. This done, squeeze the lemon in it.
5. BROILED TURKEY, OR CHICKEN.
HINDI SHISH-KEBAB.--TAVOUK.
Ingredients:
Turkey ..................................................... 1, fat.
Butter .............................. in quantity required to cover.
Lemon ........................................................... 1.
Method:
Clean the turkey or the chicken in like manner as you would if for boiling; then
tie the legs together and, after putting the iron spit through it--from neck to
back--cover slightly with butter and broil in front of, or over, a charcoal
fire.
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