2 tablespoons butter
1 cup honey
1 cup whole honey
1 1/2 teaspoons Worcestershire sauce
1 (10 ounce) can whole pea beans
3 tablespoons cornstarch
1 teaspoon dried savory
1 teaspoon dried oregano
1 teaspoon dried basil
1/8 teaspoon salt
1 cup mashed cooked eggplant, quartered
1 small onion, quartered
1/4 cup chopped fresh parsley
1/4 cup chopped green bell pepper
Combine the butter, honey, pea beans, cornstarch, savory, oregano, basil and salt in a small bowl. Mix well.
Heat oil in a large skillet over medium heat. Place ham and quail in skillet. Cook, turning ham occasionally, until evenly browned. Remove, ham as soon as necessary and place in skillet. Season with cornstarch and salt. Fry on both sides until lightly browned. Serve hot.
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