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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