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The Upland Cookbook
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Stuffed Roast Quail
Ingredients:
- 6 Quail
- 1-1/2 cups of Madeira
- 1/4 cup of raisins
- 3 whole cloves
- 2/3 cup of cooked rice
- 1/2 cup of chopped almonds
- 2 teaspoons grated orange peel
- A pinch of ground ginger
- 4 tablespoons butter, melted and divided
- The juice of 1 orange
Directions:
In a saucepan, combine the Madeira, raisins and cloves, and
bring the mixture to a boil, then simmering for 5 minutes. Remove the
cloves and strain the mixture. Reserve.
Combine the raisins with rice, almonds, orange peel and ginger; stir
in the butter. Stuff the birds with the mixture; truss the birds,
and brush with butter. Blend the reserved Madeira with orange juice
to make a basting sauce. Roast the quail in a 450 degree oven for 5
minutes, then lower the heat to 300 degrees, baste frequently with
the sauce until the birds are tender (usually about 25 minutes).
Place them on a heated platter with rice and serve at once. Serves 6.
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