Title: Quail roasted with vanilla~ coffee & spices
 Categories: New text im, Cooking rig
      Yield: 6 Servings
 
 
       12    Bobwhite or other quail
        1 TB white sesame seed
       12    black peppercorns
       20    coriander seeds
        3    whole cloves
        2    juniper berries
        1    inch piece of cinnamon
  :          stick
        1 sm bay leaf
        3 TB freshly ground espresso
  :          coffee -- ground very fine
        1 ts salt
        2 ts sugar
        3 TB light olive oil
  
  Preheat oven to 300 degrees. On a baking sheet arrange in separate
  piles, the sesame, peppercorns, coriander, cloves, juniper berries
  and cinnamon and toast until the sesame seeds are golden colored
  (about 25 minutes). In a mortar and pestle or a hand coffee grinder,
  finely grind the toasted spices along with the bay leaf. Add the
  coffee, salt and sugar and continue grinding till all is well
  pulverized.
  
  Lightly rub the spice mixture over the skin of the quails. Cover and
  refrigerate for 2 A 3 hours. In a saute pan, heat the oil and cook the
  quail for about 5 minutes, browning on all sides. If necessary, do in
  two batches and keep quail warm while completing the cooking. Quail
  should be cooked medium rare and still be juicy and pink.
  
  Serve two quail per person in a pool of the vanilla scented butter
  sauce (recipe follows). Garnish with thinly sliced parsnips which
  have been quickly deep fried until crisp and sprigs of mint.
  
  Yield: 6 servings