Title: Stuffed quail with white wine
 Categories: 
      Yield: 4 Servings
 
      4    Quails
           Salt
           Black pepper, freshly
           Ground
      4 tb Cooked rice
      4    Dried apricots, chopped
        pn Ground ginger
    1/2 ts Grated orange rind
      1 tb Pine nuts
           Melted butter
      6 tb White wine
           Juice of 1/2 orange
           Cognac
 
  Wipe the quails and season inside and out with salt and pepper.
  Combine the 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 in 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 and roast for a further 15
  minutes, basting frequently with a mixture of wine (which should be
  reduced by 1/3), the orange juice and 4 tablespoons melted butter.
  Remove the quails to a serving dish and keep warm. Taste the liquid
  in the roasting pan and adjust seasonings, then pour the liquid off
  the quails. Pour warmed cognac over the quails and ignite. Serve at
  once.