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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 . Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (4g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2mg||0 %|
|Potassium 2.4mg||0 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.4g|
|Protein 0g||0 %|
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Calories per serving: 9
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