| 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 |
ts |
Powdered ginger |
| 1 |
ts |
Grated orange peel |
| 1 |
tb |
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
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”