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Belgian Broiled Quail


Select fat quails. Rub with salt, pepper and butter and tie a very thin strip of bacon around the body of each quail. Place on a broiler over a slow fire; let broil twenty minutes until done. Remove the bacon.

Have ready buttered toast. Place the birds on the toast, pour over some melted butter, chopped parsley and lemon-juice. Serve hot.


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365 Foreign Dishes (1908).

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