Quail with Wine
- 8 Quails
- Salt & freshly ground black
- Pepper
- 1 1/2 c Madeira wine
- 1/2 c Raisins
- 3 Cloves
- 1 c Cooked white rice
- 1/2 ts Powdered ginger
- 1 ts Grated orange peel
- 1 tb Butter, melted
- 2/3 c Chopped pecans
- 1/2 c Butter, melted
- Juice of one orange
- 1/2 c 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
