Stuffed Quail With White Wine Sauce (((Very Easy))) - cooking recipe

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

Preparation

Wipe the quails with paper towel& season inside& out with salt& pepper.
Combine the cooked rice, chopped apricots, ginger, grated orange rind& pine nuts& moisten with a little melted butter.
Stuff the quails with the mixture& place them into a roasting pan.
Brush the quails with melted butter.
Roast in a preheated oven at 450 degrees for 8 to 10 minutes.
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.
Remove the quails to a serving dish& keep warm.
Taste the liquid in the roasting pan& adjust the seasonings, then pour the liquid over the quails.
Pour warmed cognac over the quails& carefully ignite.
Serve at once.