- 1 tablespoon butter
- 1 cup dried bread crumbs, made from stale bread
- Salt and freshly milled pepper
- Pinch of dried thyme
- 8 quail, split and cleaned
- Salt and freshly milled black pepper
- 1 tablespoon juniper berries, bruised
- ¼ pound butter, clarified
- 2 tablespoons gin
- In a medium skillet, melt the butter over moderate heat. Add the bread crumbs and the seasonings and sauté, tossing until golden brown. Serve with the Quail.
- Lightly rub the quail with salt and pepper and the bruised juniper berries. In a large heavy skillet, warm the butter over moderately high heat. Add the birds, skin side down, and sauté for 4 to 5 minutes, until browned. Turn the birds and cook another 5 minutes, or longer, until pink and juicy.
- Sprinkle with the gin and ignite, shaking the pan until the flames subside. Serve at once.