Quail In Cream Sauce
Tender quail cooked in a rich cream sauce with subtle flavors from onion and celery, perfect for elegant dinners or special occasions, complemented by toast.
Ingredients
Instructions
- Put the halved quail in a Dutch oven or pressure cooker.
- Add salt, pepper, whole onion, celery tops with leaves, and water.
- Simmer for 1 1/2 to 2 hours or pressure cook for 20 minutes at 15 pounds.
- Remove the quail from the liquid and let cool.
- Break the meat into small pieces.
- Stir the meat into the Cream Sauce and heat.
- Serve at once over toast.
Tips & Substitutions
For a richer flavor, consider marinating the quail in buttermilk for a few hours before cooking. If you don’t have celery tops, you can use fresh parsley or thyme as a substitute. Adding a splash of white wine to the cooking liquid can enhance the sauce's depth. For a hearty variation, try serving this dish alongside Kapusta (Polish Sauerkraut With Spareribs).
Serving Suggestions
Serve the quail in cream sauce over toasted bread or polenta for a delightful meal. Pair it with a side of sautéed greens or roasted vegetables for a complete dish. A light salad can complement the richness of the sauce. This dish also pairs beautifully with Bangers N' Mash for a comforting, hearty meal.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the quail and cream sauce on the stovetop over low heat, stirring occasionally. If the sauce thickens too much, add a splash of milk or cream to reach the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Quail In Cream Sauce contains roughly 94 calories, with 17g protein, 0g carbohydrates, and 2g fat. It is an excellent source of protein (34% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1788mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the quail is fully cooked?
The quail is fully cooked when it reaches an internal temperature of 165°F, and the juices run clear when pierced. If you're using a pressure cooker, ensure the cooking time is sufficient to tenderize the meat while avoiding overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).