| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Two, Fat, Ladies | 1 | servings | |
INGREDIENTS
| 4 | Quails | |
| Salt | ||
| Black pepper; freshly ground | ||
| 4 | tb | Cooked rice |
| 4 | Dried apricots; chopped | |
| 1 | Pinches ground ginger | |
| 1/2 | ts | Grated orange rind |
| 1 | tb | Pine nuts |
| Melted butter | ||
| 6 | tb | White wine |
| 1/2 | Orange; Juice of | |
| Cognac |
INSTRUCTIONS
Wipe the quails and season inside and out with salt and pepper. Combine the rice, chopped apricots, ginger, grated orange rind and pine nuts and moisten with a little melted butter. Stuff the quails with the mixture and place them in a roasting pan. Brush the quails with melted butter. Roast in a preheated oven at 450 degrees for 8 to 10 minutes. Reduce the heat to 300 degrees and roast for a further 15 minutes, basting frequently with a mixture of wine (which should be reduced by 1/3), the orange juice and 4 tablespoons melted butter. Remove the quails to a serving dish and keep warm. Taste the liquid in the roasting pan and adjust seasonings, then pour the liquid off the quails. Pour warmed cognac over the quails and ignite. Serve at once. Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Converted by MC_Buster. Recipe by: TWO FAT LADIES SHOW #FL1B04 Converted by MM_Buster v2.0l.
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