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Quails, Broiled

Broiled quails served with bread crumbs and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Quails, Broiled

Ingredients

Directions

Cook the quails

  1. Dip the quails in bread crumbs when they are three parts cooked.

  2. Put the quails on the grill over a good fire.

Make the sauce

  1. Pour the stock into the stewpan the quails were cooked in, and stir the mixture.

  2. Remove the fat.

Serve

  1. Serve with the quails.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

    Shared aroma: decanal (soap, orange peel).

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Quail + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together151 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: sabinene (woody, terpenic).

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

What each ingredient does

Quails
Form the main meat of the dish, cooked over direct high heat on the grill.
Bread crumbs
Form a coating that toasts and crisps on the grill, adding texture and browning.
Stock
Adds moisture and savoury flavour to the juices left in the stewpan.

The step that matters

Dip the quails in bread crumbs when three parts cooked. Crumbs applied partway through cooking toast and crisp during the final grilling without burning. Applied too early they scorch, and applied too late they stay pale and fall 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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