Recipe - Broiled Quail

Quails
Salt & pepper; slightly
Sweet cream butter or
unsalted butter
3 teaspoon Orange marmalade
Grated orange rind

Per bird, use the following method of cooking. Slit quail down the back;
spread bird as flat as possible on the broiler pan. Salt and pepper
slightly; dot with butter. Add orange marmalade. While cooking, sprinkle
lightly with grated orange rind. Turn bird once or twice while cooking.
Serve on a hot platter.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.