| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | European | Cols.l&e, Poultry | 4 | Servings |
INGREDIENTS
| 8 | European style quail | |
| 8 | sm | Marinated artichoke hearts |
| 1 1/2 | c | Dry white wine |
| 1/2 | c | Olive oil |
| Salt | ||
| Pepper | ||
| 8 | lg | Pitted olives |
| 1 | c | Brown bread crumbs |
| 8 | sm | Pinches oregano |
| 1 | Clove garlic |
INSTRUCTIONS
Drain the oil from the artichokes and save the oil. Place the wine and olive oil in a saucepan, add artichokes, bring to a boil. Remove from the heat and remove the artichokes to cool, save liquid. Season cavity of the quail with salt and pepper. To stuff, place the olive in the cavity first, then the cooled artichoke heart, then plug with bread crumbs that have been slightly moistened with wine. Rub the outside of the birds with the oil from the artichoke hearts and sprinkle oregano over each bird. Split garlic and put in bottom of roasting pan with birds. Add wine and olive oil from the saucepan. Place in a 450 degree oven for 5 minutes, reduce the heat to 350 degrees and cook until done, about 10 minutes, basting frequently with oil and wine. Posted to MM-Recipes Digest V3 #256 Date: Wed, 18 Sep 1996 18:09:32 -0400 From: Dotnapier@aol.com
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