INGREDIENTS

INSTRUCTIONS

STUFFING
Place stuffing ingredients in a flat dish and steam gently in the oven at
about 250'C for 15 min. Allow to cool for about 10 min, then add a beaten
egg and process until a thick paste is produced.
Take a boned quail and spread it out, skin side down on a board. Season
with freshly ground black pepper and place half of the stuffing on the
bird. Reshape the bird around the stuffing and tie in place with either
string or cocktail sticks. Repeat with the other bird. Place both birds in
the dish used for cooking the stuffing. Dot with butter and cook in a
moderately hot oven for about 40 min, until golden brown. Serve with
freshly steamed veg and spuds, to rapturous applause!
Boning those quail.
If you can find a butcher stupid enough to do this then I would recommend
this, however if you can't it is fiddly, but not difficult, and definately
worthwhile. Place the bird, breast down on a board and cut along the back
bone, from end to end. Pull the skin and meat back away from the bone. When
you reach the joints for the legs and wings use a heavy knife to break the
joint. The bone should pop out of the sockets fairly easily. Keep pulling
the meat off the breast bone, using a knife if neccesary. Finally you
should be able to remove the backbone, ribcage, and brest bone as one. The
leg and wing bones can be left in place, and in fact help maintain shape
during reforming, and cooking. This took me about 20 minutes for the first
one, and about half as long for the second.
I haven't done an in depth study but it would seem that this recipe is
fairly low in fat, especially if you leave the wine out and replace it with
stock? (chicken??, veg?). It is also cheap at less than three pounds per
head. Enjoy!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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