Deep-Fried Quail

1. 1

   Dip each piece of quail in milk and roll in seasoned flour or toss the quail and flour together in paper bag.

2. 2

   Brush each piece lightly with well beaten egg yolk.

3. 3

   Drop the coated quail into piping hot fat, putting in only 2 or 3 pieces at a time so that the fat won't drop to a low temperature.

4. 4

   (This precaution keeps the quail from becoming grease-soaked.)

5. 5

   You can tell when the birds are done by their rich golden-brown color and by the fact that they float slightly in the hot fat.

6. 6

   Remove the cooked pieces from the fat, being careful not to pierce the flesh with a fork; if you do, you'll break the crust and the juices will run out.

7. 7

   Drain on absorbent paper and keep hot until ready to serve, which shouldn't be too long after cooking.

8. 8

   Serve 1 1/2 quails per person.

No additional tips available.