STUFFED QUAIL with WHITE WINE SAUCE (((VERY EASY)))

Ingredients

• 4 quail
• salt & freshly ground black pepper
• 4 tablespoons cooked rice
• 4 dried apricots (chopped)
• 1/8 teaspoon ground ginger
• 1/2 teaspoon grated orange rind
• 1 tablespoon pine nuts (crushed)
• melted unsalted butter
• 6 tablespoons white wine
• 1/2 orange, juice of
• cognac

Directions

1. 1

   Wipe the quails with paper towel& season inside& out with salt& pepper.

2. 2

   Combine the cooked rice, chopped apricots, ginger, grated orange rind& pine nuts& moisten with a little melted butter.

3. 3

   Stuff the quails with the mixture& place them into a roasting pan.

4. 4

   Brush the quails with melted butter.

5. 5

   Roast in a preheated oven at 450 degrees for 8 to 10 minutes.

6. 6

   Reduce the heat to 300 degrees& roast for an additional 15 minutes, basting frequently with a mixture of wine (which should be reduced by 1/3), the orange juice& 4 tablespoons of melted butter.

7. 7

   Remove the quails to a serving dish& keep warm.

8. 8

   Taste the liquid in the roasting pan& adjust the seasonings, then pour the liquid over the quails.

9. 9

   Pour warmed cognac over the quails& carefully ignite.

10. 10

    Serve at once.