Recipe for Quail with Lemon Tagliatelle
 
Prep time
Cook time
Total time
 
Recipe type: French
Serves: 4
Ingredients
  • 8 Quails
  • 50 grams butter (3.5 T)
  • 4T honey
  • 2T Dijon mustard
  • salt and pepper
  • 250 g tagliatelle or 9 oz dried
  • zest of one lemon
  • ½ cup heavy cream
  • 3 sage leaves
  • 3T parmesan, plus extra for sprinkling
Instructions
  1. Melt butter and honey. Add Dijon mustard to that.
  2. Salt and pepper quail and brush with marinade.
  3. Cover and let sit for 2 hours or overnight.
  4. Preheat oven to 415°F or 210°C.
  5. Put quail in, covered, for 25 minutes. Uncover and cook for another 25-30 minutes.
  6. For the tagliatelle, boil salted water. (Begin the cream preparations before you cook the spaghetti).
  7. Cook the pasta and drain.
  8. Mince the sage leaves, and add that with zest, parmesan, and cream and blend it.
  9. Melt a pat of butter in a pan and add the cream. Bring to a light bubble and add the cooked pasta.
  10. Mix and serve the pasta with one or two quail and salad on the side.
Recipe by A Lady In France at https://aladyinfrance.com/recipe-quail-lemon-tagliatelle/