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Classic
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page 131
Method:
Clean the quails properly and after cutting them into four parts each fry
lightly in butter. Also in separate pan fry in butter the chopped onions until
nearly brown. Then place in one vessel the fried quail pieces, the fried onion,
the nuts, which must be roasted, the wine, and after seasoning the whole to
taste, boil it either on slow fire or bake in a moderately hot oven until it is
well done.
9. STUFFED ROAST DUCK.
EORDECK KEZARTMA.
Ingredients:
Duck ..................................... 1, fat.
Dry Onions ....................... 2 to 3, medium.
Butter .......................... 1 tablespoonful.
Rice ......................... 1/2 cupful or more.
Lemon ......................................... 1.
Raisin ..................... 1/4 cupful, seedless.
The giblets of the duck.
Salt and pepper, to taste.
Method:
Clean the duck ready for stuffing, then prepare the following:
Chop the onions and fry in the butter; when
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