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Broiled Quails

A dish of quails seasoned with salt and pepper, broiled and served on toast with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Quail and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 512 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Broiled Quails

Ingredients

Directions

Prepare

  1. Clean and wash the quails, then split them down the back.

  2. Season the quails with coarse sea salt and black pepper.

Cook and serve

  1. Broil the quails on a grill over a bright fire until cooked through.

  2. Place the cooked quails in a hot dish and butter both sides generously.

  3. Serve immediately on toast.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Quail + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together512 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Quail + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together391 recipes

    Shared aroma: sabinene (woody, terpenic).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Quails
Main protein; split quails cook flat and evenly over direct grill heat.
Butter
Adds richness and moisture when spread over the hot cooked birds.

The step that matters

Broiling until cooked through. Quail is small and lean, so it dries out quickly over a fierce fire. Splitting it helps the heat reach the thickest parts, and the cook should check doneness closely.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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