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F L A V O R S F R E S T A U R A N T

VIEWS: 3 PAGES: 1

									Seared Breast of Quail with Cous Cous

Quail
4 Quail Breasts
Salt
Pepper
Sage
Thyme
Rice Flour
Vegetable Oil

Season Quail Breast and dredge with flour
Add vegetable oil to sauté pan
Sauté until golden brown

Cous Cous

Serves: 6

2 cups Cous Cous
4 cups chicken stock
2 oz butter
½ cup chopped onion
½ cup Sweet Corn
½ cup Pecorino Romano cheese
   1. Melt ½ the butter and add onions and sauté in pan.
   2. Add cous cous and coat with butter onion mix.
   3. Add the stock, bring to a boil. Turn off and cover for 8-10 min.
   4. Stir in butter and corn, finish with cheese.

Serve immediately.

								
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