Roasted Quail Appetizers - Homer Recipe - Cooking Index
Roasted Quail Appetizers - Homer Recipe - Cooking Index
In ancient Greece small birds were very popular at a formal feast. Homer, the great poet, was particularly fond of thrushes and he sang an epic poem about them titled "Epikichlides."
Cuisine: Greek| 1/4 lb | 113g / 4oz | Butter |
| 6 | Quail | |
| 2 | Toasted bread - cut into cubes | |
| 1/2 lb | 227g / 8oz | Feta cheese - crumbled |
| 1/2 teaspoon | 2.5ml | Thyme |
| 1/2 teaspoon | 2.5ml | Oregano |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Garlic clove - crushed |
Heat the butter in a large frying pan. Roll the birds in the hot butter.
Butter a baking dish with some of the melted butter and spread the bread cubes in the dish. Stuff the birds with feta and place them on top of the bread. Stir the herbs, seasonings and garlic into the remaining butter and baste each bird.
Bake, uncovered, in a preheated oven at 375 degrees for 40 minutes to 1 hour, depending on your taste.
This recipe yields 6 servings.
Source:
Jeff Smith
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