| 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
A Message from our Provider:
“Are you wrinkled with burden? Come to the church for a face-lift.”