Do quails taste similar to cornish hens/chickens?
I stumbled upon having to prepare for a last-minute dinner party, and have no time to experiment. I have a crowd-pleaser-idiot-proof recipe for baking an herbed cornish hen within a crust, which reserves all of the juices and has great presentation. Everytime I serve it to guests however, the portion is much too large. My question is whether quails can be used interchangeably for cornish hens, or is there a recipe modification I should make?
Thanks for any help. If anyone is interested in the recipe, email me and I will be happy to share.