| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 1 | Servings | |
INGREDIENTS
| 8 | Quails | |
| Salt & freshly ground black | ||
| Pepper | ||
| 1 1/2 | c | Madeira wine |
| 1/2 | c | Raisins |
| 3 | Cloves | |
| 1 | c | Cooked white rice |
| 1/2 | t | Powdered ginger |
| 1 | t | Grated orange peel |
| 1 | T | Butter, melted |
| 2/3 | c | Chopped pecans |
| 1/2 | c | Butter, melted |
| Juice of one orange | ||
| 1/2 | c | Cognac, heated |
INSTRUCTIONS
Preheat oven to hot (450 degrees). Wash & dry the quail. Sprinkle inside & out with salt & pepper. In a saucepan combine the Madeira, raisins & cloves. Bring to a boil, reduce the heat & simmer five minutes. Strain the mixture, discarding the cloves & reserving the wine & raisins. In a mixing bowl combine the raisins, rice, ginger, orange peel, Tbls. of melted butter & the nuts. Mix well & use the mixture to stuff the quail. Place the quail on a rack in a shallow open roasting pan & brush with part of the butter. Bake five minutes. Reduce the oven temperature to slow (300 degrees) & bake twenty-five minutes longer, basting frequently with a mixture of the remaining butter, the reserved Madeira & orange juice. Place the quail in a chafing dish. Season the liquid in the roasting pan with salt & pepper to taste & pour over the quail. When steam rises from the chafing dish, pour the warmed cognac over the quail, ignite & serve at once. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2368
Calories From Fat: 1373
Total Fat: 158.8g
Cholesterol: 274.6mg
Sodium: 841.2mg
Potassium: 2420.1mg
Carbohydrates: 211.7g
Fiber: 41g
Sugar: 59.6g
Protein: 45.7g