The pungent flavour of the stuffing per-meates the flesh of the quail and makes this dish both rich and succulent. Serve with thin brown sauce, to which the cooking juices have been added and roast potatoes.
4 quails, oven-ready
1 teaspoon salt
½ teaspoon black pepper
4 slices streaky bacon
2 oz. butter, melted
STUFFING 1 oz. |i cup fresh brown breadcrumbs 1 small onion, finely chopped juice of
1 teaspoon brandy
2 teaspoons orange-flavoured liqueur
Quails with Orange Stuffing is a succulent dish. ‘, teaspoon dried rosemary ½ teaspoon dried basil
Preheat the oven to hot 425 CF (Gas Mark 7, 220°C).
First make the stuffing. In a small mixing bowl, combine all the stuffing ingredients, beating with a fork until they are well mixed.
Rub each quail, inside and out, with the salt and pepper. Spoon equal amounts of the stuffing into each cavity and secure with a trussing needle and thread. Wrap a bacon slice around each bird.
Arrange the quails in a medium-sized roasting tin and pour over the melted butter. Place the tin in the oven and roast the quails for 20 to 25 minutes or until the flesh is tender when pierced with the point of a sharp knife and the juices that run out are clear.
Remove the roasting tin from the oven and transfer the quails to a warmed serving dish. Serve immediately.