- 6 quail
- 1/2 cup water
- 2 bay leaves
- 1/4 cup butter
- 2 cups pancake batter
- 1/2 teaspoon thyme
- Vegetable oil (for frying)
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- Salt and pepper quail.
- In a large skillet put water, bay leaves and butter. Add quail. Cover and
steam on low for 1 hour or until quail are fork-tender.
- Make pancake batter and season with salt, pepper and thyme. Dip each quail
into batter, coating well. Fry in hot oil until lightly browned, just a few