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French Lemon Quail and French Lemon Pheasant recipes  Gary Phelps
 Jan 23, 2000 13:26 PST 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: French Lemon Quail
Categories: Wildgame, Quail
      Yield: 4 Servings

        x Whole cut up quail or
           - favorite parts
      5 ea Cubes chicken bouillon
1 1/2 c Boiling water
1 1/2 ea Sticks butter or margarine
        x Salt and pepper or just
           - pepper because of bouillon
        x Round slices of lemon

Thawed frozen quail pieces can be used. Skin may be removed. Brown
quail in butter or margarine until medium brown. Add bouillon
dissolved in boiling water. You can adjust bouillon and water to
amount of quail. Lay thin round slice of lemon on pieces. Cover and
simmer about 45 minutes. Turn pieces once.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: French Lemon Pheasant
Categories: Wildgame, Pheasant
      Yield: 4 Servings

        x Whole cut up pheasant or
           - favorite parts
      5 ea Cubes chicken bouillon
1 1/2 c Boiling water
1 1/2 ea Sticks butter or margarine
        x Salt and pepper or just
           - pepper because of bouillon
        x Round slices of lemon

Thawed frozen pheasant pieces can be used. Skin may be removed.
Brown pheasant in butter or margarine until medium brown. Add
bouillon dissolved in boiling water. You can adjust bouillon and
water to amount of pheasant. Lay thin round slice of lemon on pieces.
Cover and simmer about 45 minutes. Turn pieces once.

MMMMM
	
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