Stuffed quail with white wine

Yield: 4 servings

Measure Ingredient
4 Quails
Black pepper, freshly
4 tablespoons Cooked rice
4 Dried apricots, chopped
pinch Ground ginger
½ teaspoon Grated orange rind
1 tablespoon Pine nuts
Melted butter
6 tablespoons White wine
Juice of 1/2 orange

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 ⅓), 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.


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