• 12 quail
  • 1/4 c. peanut oil
  • 1/4 c. butter
  • 1 bay leaf
  • 12 strips of fatty bacon
  • 3 c. bread crumbs
  • salt and pepper to taste

Split the birds along the breastbone and flatten them.  Heat the oil and butter in a skillet.  Brown the birds in the oil.  Add the bay leaf, cover the breasts with the bacon, season with salt and pepper and simmer for about 5 minutes.  Remove the birds and dip them in the bread crumbs.  Broil the birds for 3 to 4 minutes on each side or until done.