Stuff Quail with White Wine Sauce

4 quail

Salt and freshly ground black pepper

4 tbsp. cooked rice

4 dried apricots, chopped

1/8 tsp. ground ginger

½ tsp. grated orange rind

1 tbsp. pine nuts, crushed

Melted unsalted butter

6 tbsp. white wine

½ orange, juice of

Cognac

• Wipe quails with paper towel and season inside and out with salt and pepper.

• Combine cooked 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 into a roasting pan.

• Brush quails with melted butter.

• Roast in preheat hot oven for 8 to 10 minutes.

• Reduce the heat to a slow heat and roast for a additional 15 minutes, basting frequently with a mixture of wine (which should be reduce by a 1/3), the orange juice and 4 tbsp. melted butter.

• Remove the quails to a serving dish and keep warm.

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

• Pour warmed cognac over the quails and carefully light.

• Serve a once.

• Serves 2.