INGREDIENTS

INSTRUCTIONS

This recipe took too many lines to be input into version 8.01 in one
piece so it's broken up into three pieces.  Be sure to capture all of
the "pieces" before you try to cook this dish:  Roast Quail with
Juniper Berries I (Polenta) Roast Quail with Juniper  Berries II
(Relish) Roast Quail with Juniper Berries III (Quail)  Source:  New
York's Master Chefs, Bon Appetit Magazine  :  Written by Richard Sax,
Photographs by Nancy McFarland  :  The Knapp Press, Los Angeles, 1985
Chef:  Seppi Renggli, The Four Seasons Restaurant, New York  Owners:
Tom Margittai, and Paul Kovi Pastry:  Bruno Comin  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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