*  Exported from  MasterCook II  *
 
               Quail Roasted With Vanilla, Coffee And Spices
 
 Recipe By     : COOKING RIGHT SHOW #CR9617
 Serving Size  : 6    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    Bobwhite or other quail
    1      Tablespoon    white sesame seed
   12                    black peppercorns
   20                    coriander seeds
    3                    whole cloves
    2                    juniper berries
                         1-inch piece of cinnamon stick
    1                    small bay leaf
    3      tbsp          freshly ground espresso coffee -- ground very fine
    1      tsp           salt
    2      tsp           sugar
    3      tbsp          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
 
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