Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Recipe By : COOKING RIGHT SHOW #CR9617

Date: Mon, 30 Sep 1996 05:07:22
~0400 (

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