Deep-Fried Quail

Directions

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.