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Quail With Wine
8 servings

8 quail
Salt and freshly ground black pepper
1-1/2 cups Madeira wine
1/2 cup raisins
3 cloves
1 cup cooked white rice
1/2 teaspoon powdered ginger
1 teaspoon grated orange peel
1 tablespoon butter, melted
2/3 cups chopped pecans
1/2 cup butter, melted
Juice of one orange
1/2 cup cognac, heated

Preheat oven to hot (450 degrees).

Wash and dry the quail. Sprinkle inside and out with salt and

In a saucepan combine the Madeira, raisins and cloves. Bring to
a boil, reduce the heat and simmer five minutes. Strain the mixture,
discarding the cloves and reserving the wine and raisins.

In a mixing bowl combine the raisins, rice, ginger, orange peel,
tablespoon of melted butter and the nuts. Mix well and use the
mixture to stuff the quail.

Place the quail on a rack in a shallow open roasting pan and brush
with part of the butter. Bake five minutes. Reduce the oven
temperature to slow (300 degrees) and bake twenty-five minutes
longer, basting frequently with a mixture of the remaining butter,
the reserved Madeira and orange juice.

Place the quail in a chafing dish. Season the liquid in the roasting
pan with salt and pepper to taste and pour over the quail. When
steam rises from the chafing dish, pour the warmed cognac over the
quail, ignite and serve at once.


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