Pawaru-Grahmata

№ 40VII. nodaļa

Strazdi

Roast quail with buttered breadcrumbs (for thrushes)

  • Serves 4
  • about 35 minutes
  • Melnraksts · vēl nav izmēģināts

1796Strasdi

Modernizētslpp. 296–297 · PDF 310–311
4 porcijas

The book gives no quantities; the amounts below are ours. Thrushes are protected wild songbirds, so we use farmed quail (see Notes).

Method

5 soļi
  1. Heat the oven to 220 °C. Rinse the quail, pat them dry and season inside and out with salt.
  2. Set them breast up in a roasting tin and pour half the melted butter over them.
  3. Roast for 8 minutes. Baste generously with the rest of the butter and the pan juices, then scatter the breadcrumbs over the birds.
  4. Roast for another 8–10 minutes, until the crumbs are golden and the thickest part of the thigh reaches 75 °C.
  5. Serve with the buttery crumbs from the tin spooned over.

Notes

What the book says vs. what we added

the book has the thrushes plucked, drawn and washed, roasted on a bird spit or in a pan, basted with plenty of butter and sprinkled with breadcrumbs. The salt, the oven and the times are ours. On a rotisserie, skewer the quail crosswise through the body and roast them for about 20 minutes, basting.

Variation (the book's "another way")

chop the gizzard, heart and liver very finely, mix with crumbled bread fried brown in butter and a few juniper berries, stuff the thrushes with it, fry them in a pan with butter and sprinkle with breadcrumbs. For 8 quail: quail are usually sold without giblets, so chop 150 g chicken livers and hearts very finely; fry 60 g fresh white breadcrumbs in 30 g butter until brown; mix both with 8 crushed juniper berries and ½ tsp salt. Stuff the quail, tie the legs, and fry them in 50 g butter in a covered frying pan over medium heat for 18–20 minutes, turning often, until the centre of the stuffing reaches 75 °C. Sprinkle with breadcrumbs, let them crisp for a minute and serve.

Why quail

thrushes and other songbirds are protected in most of Europe; where a few countries still allow some to be shot, it is controversial, and they are not sold. Farmed quail are the nearest small bird you can buy. A thrush weighs about 70–100 g, an oven-ready quail 150–200 g, so one quail replaces about two thrushes.

Juniper

in German and Baltic cooking, fieldfares and other thrushes (Krammetsvögel) were eaten in autumn and winter, when they feed on juniper berries; hence the juniper in the stuffing.

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