Title: Quail on Toast
Categories: Game Poultry
Yield: 4 Servings

4		-8 Quail
4		Chicken bouillon cubes
4	c	Water or chicken stock
		Poultry seasoning to taste
1/2	ts	Salt
1/8	ts	Seasoned pepper
1/4	c	Flour
1/4	c	Water
3		Hard boiled eggs
4		Slices dry toast

Cover quail with chicken broth; add seasonings. Simmer 30-35 minutes until meat is tender. Remove quail from stock. Strip meat from bones; cut into pieces. Combine flour and water to make a paste. Stir slowly into hot stock. Cook, stirring, until thickened. Add meat. Simmer 8 minutes. Add sliced hard cooked eggs. Serve over dry toast.

Source: "Brush Country Cookbook", 1976

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