Quail with wine

Yield: 1 Servings

Measure Ingredient
8 \N Quails
\N \N Salt & freshly ground black
\N \N Pepper
1½ cup Madeira wine
½ cup Raisins
3 \N Cloves
1 cup Cooked white rice
½ teaspoon Powdered ginger
1 teaspoon Grated orange peel
1 tablespoon Butter, melted
⅔ cup Chopped pecans
½ cup Butter, melted
\N \N Juice of one orange
½ cup Cognac, heated

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.


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