QUAIL HAVE A DELICATE FLAVOR, LIKE THE DARK MEAT OF CHICKEN WITH A SLIGHTLY GAMEY NOTE. IF YOUR GUESTS HAVE HEALTHY APPETITES, YOU MIGHT WANT TO DOUBLE THIS RECIPE. OR, YOU CAN START WITH A MORE FILLING FIRST COURSE SUCH AS A SOUP OR A HARDY SALAD LIKE FRISEE AUX LARDONS. QUAIL ALSO MAKES A NICE FIRST COURSE WITH SOME SIMPLE GREENS AND A LIGHT VINAIGRETTE. IN THIS CASE, I SERVED THEM OVER SAFFRON RICE. THE RICE IS FILLING AND ABSORBS THE JUICES FROM THE QUAIL. THE LITTLE BIRDS ARE SPLIT, FLATTENED, MARINATED BRIEFLY, THEN PAN FRIED AND WEIGHTED DOWN DURING THE COOKING SO THEY COOK EVENLY AND COME OUT CRISP AND BROWN, TENDER IN THE CENTER. CERTAINLY, THEY’RE A CINCH TO PREPARE AND MAKE A NICE ADDITION TO YOUR POULTRY REPERTOIRE.
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