Skip to main content
Main

Beoiled Quails

Broiled quails served on buttered toast with a splash of hot stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Beoiled Quails

Ingredients

Directions

Prepare

  1. Draw, wipe, and split the quails down the back.

  2. Marinate them in salad oil and lemon juice for 30 minutes.

Broil and season

  1. Without wiping, broil the quails on a wire broiler for 10 minutes, turning twice.

  2. Butter the quails, then season with coarse sea salt and black pepper.

Serve

  1. Serve on squares of buttered toast topped with 1 teaspoon of hot stock.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

    Shared aroma: sabinene (woody, terpenic).

  5. 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 is split, marinated, broiled and served as the dish.
Salad oil
Coats the surface during marinating and broiling, helping prevent drying and promoting browning.
Lemon juice
Acid in the marinade that adds bright flavor and slightly tenderizes the surface of the meat.
Butter
Adds fat for richness, moisture and flavor on the cooked quails.

The step that matters

Broil without wiping off the marinade. The oil and lemon juice left on the surface help the skin brown and carry flavor. Wiping removes them, leaving drier, paler and blander quail.

“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.

You might also like

Lemon SauceLemon Sauce236 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes