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Quails Broiled

Broiled quails served on buttered toast with butter, salt, and pepper.

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 ↓

Quails Broiled

Ingredients

Directions

Prepare

  1. Split the quails down the back.

  2. Rub the quails with melted butter.

Cook and serve

  1. Broil the quails over hot coals for eight minutes.

  2. Serve on slices of buttered toast, seasoned with butter, salt, and pepper.

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. Butter + peppertop 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
The main protein, which cooks through over direct heat and browns on its cut surface.
Melted butter
Adds moisture and fat, helping the skin brown and the meat stay tender.
Buttered toast
Serves as an absorbent base that soaks up the juices and richness of the quail.

The step that matters

Broil the quails over hot coals for eight minutes. Direct high heat browns the surface quickly while the interior is still cooking, so the birds can scorch on the outside or stay underdone inside if the heat or timing is off.

“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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