Roast quail with sage

Page 158

Cuisine: Italian | Course Type: Main Courses

(1 review)

Tags: poultry

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I think I somehow missed the point of this recipe. The sage didn't stick too the birds at all, and I think I cooked them too long (how long is "almost overcooked" anyway?). A second batch that I cooked for a bit shorter time was better, but still unspectacular.

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