Quails On Mushrooms – We Love God!

The New Testament does not teach a doctrine of tithing (i.e., the mandatory giving of 10 percent of one's income). Nor does Paul define what constitutes giving generously. He does not even provide a target number or general guidelines. The only rule is to give freely and generously as an expression of our continuing trust in God's grace (9:5-8). Paul simply assumes that believers will give all they can to meet as many needs as they can in order to glorify God as much as they can.

Scott Hafemann

CATEGORY	CUISINE	TAG	YIELD
Meats	British	Poultry	6	Servings

INGREDIENTS

6		Plump young quails
6		Big flat mushrooms, plus…
6	oz	Mushrooms for the stuffing
6	oz	Butter
3		Garlic cloves, or more
		Lemon juice
		Parsley
		Chives
		Tarragon
1988		ped for you by Karen Mintzias

INSTRUCTIONS

To make the duxelles, first chop the 6 oz mushrooms plus the stalks
from the big flat mushrooms on which you will sit the quails. Chop
finely, using a knife, not a food processor. Mix in 1 very finely
chopped garlic clove, about 9 tablespoons chopped fresh parsley, 3
tablespoons snipped chives and 1 heaped tablespoon fresh tarragon (or
a generous 1 1/2 teaspoon dried tarragon if fresh is not available).
Cook the mixture in a little butter over moderate heat for 3 minutes
or so, stirring often. Season well with salt, pepper and about 2
teaspoons lemon juice.  Let the duxelles cool before using it to stuff
the birds. Spread it  gently between the flesh and the skin, all over
the breast area, to  plump up the quails prettily. Secure the flap of
neck skin under each  bird with a wooden toothpick.  If the skin is
torn, put the stuffing  into the body cavities instead.  Tie up the
legs of each bird to keep  it neatly shaped.  Make about 5 oz garlic
butter and reserve it.  Choose a roasting tin  or baking dish just
large enough to take the 6 flat mushrooms side by  side.  When ready to
cook, melt a nugget of the garlic butter in the  roasting tin. Turn the
birds in it to coat them with fat, then  arrange them, breast down, on
a rack suspended across the roasting  tin. Bake at 425 F (220 C) gas
mark 7    for 15 minutes.  Put the mushrooms in the tin, arranging them
gill side up, and dot  them with the rest of the garlic butter. Put the
rack of quails back  on top of the tin and turn the birds breast side
up. Position the  birds carefully, placing each one above a mushroom so
that the meat  juices will drip on to the mushrooms during cooking.
Bake for 20  minutes or so until the birds and mushrooms are perfectly
cooked.  Sit the birds on the mushrooms and serve straight away, or
cover and  keep hot at 250 F (120 C) gas mark 1/2 until ready to serve.
Rice,  couscous or burghul, and crisp peppery watercress go well with
this  dish.  Source: Philippa Davenport in "Country Living" (British),
September  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“God is bigger than any church”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 208 Calories From Fat: 203 Total Fat: 23g Cholesterol: 61mg Sodium: 3.6mg Potassium: 26.9mg Carbohydrates: 1.2g Fiber: <1g Sugar: <1g Protein: <1g

What…Protestants protest is the false authority of Rome and her false gospel. We protest not because we are complainers, grumblers, sticks in the mud. We protest precisely because of our dual love for Jesus Christ, and those who are not yet covered in His blood. We do not protest Rome for all she ever was, or ever said. Indeed we protest the notion that Protestantism is something novel. We protest the turning aside from the gospel once delivered. We protest the notion that we are a mere branch of or an offshoot from the true church. We are, insofar as we hold to the glorious gospel truth that we have peace with God through trusting in the finished work of Christ alone, the continuing church, the sons of Augustine, Athanasius, Anselm, the sons of the father of the faithful, Abraham.

R.C. Sproul Jr.