Home › The World's Kitchen › Quails, Junipers

Quails, Junipers

Pick, cut heads and feet off, draw and neatly wipe six fat quails. Crush a good tablespoon of very sound, well-dried juniper berries, place in bowl with a half teaspoon fresh butter, thoroughly mix, then equally divide half the butter in interiors of the six quails. Truss well, season all around with a teaspoon salt and half teaspoon pepper, place on a roasting tin, arrange a very thin slice larding pork over each bird, then set in oven for twenty-five minutes, basting once in a while, remove, take out lard and untruss. Place them in a cocotte dish, set on the fire, when thoroughly hot divide balance of butter over, and as the butter swells, immediately send to table in cocottiere.