Dinner - Stuffed Quail with White Wine

Title:
Dinner - Stuffed Quail with White Wine

Yield:
1 servings

Categories:
Two,
Fat,
Ladies




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






 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


 


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 Recipe by: TWO FAT LADIES SHOW #FL1B04


 


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