09-20-2004, 03:58 AM
by damere
[size 1]FOR THE DRESSING 3 cups dense day-old white bread (cut in 1 inch cubes) 2 tablespoons [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80202&id=115"][#000000]extra-virgin olive oil[/#000000][/url] 1/2 [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80202&id=148"][#000000]onions[/#000000][/url] (chopped) 2 tablespoons [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80202&id=127"][#000000]shallots[/#000000][/url] (minced) 1/2 [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80202&id=216"][#000000]celery ribs[/#000000][/url] (chopped) 1 teaspoon [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80202&id=348"][#000000]thyme[/#000000][/url] 1 tablespoon minced [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80202&id=165"][#000000]garlic[/#000000][/url] 2 cups raw oysters (chopped, reserve liquid) salt & pepper FOR THE QUAIL 4 quail (2 per person) salt & pepper 1/2 cup [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80202&id=141"][#000000]unsalted butter[/#000000][/url] (melted) 1. Preheat oven to 350 degrees. 2. Heat olive oil in a large sauté pan. 3. Add shallots, onions& celery. 4. Cook for 2 to 3 minutes. 5. Add the garlic& continue sautéing for 1 more minute. 6. Add the 1 cup of reserved oyster liquid& bring to a simmer. 7. Add the chopped oysters& cook another 2 to 3 minutes. 8. Place into a large bowl with bread cubes& season with thyme, salt& pepper. 9. To prepare the quail, season the quail very well, including the inside of the meat, with salt& pepper. 10. Stuff each quail with 2 ounces of the stuffing& brush with butter. 11. Roast the quail about 20 minutes. 12. Because quail are so small, serve 2 quails per person
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[size 1]FOR THE DRESSING 3 cups dense day-old white bread (cut in 1 inch cubes) 2 tablespoons [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80202&id=115"][#000000]extra-virgin olive oil[/#000000][/url] 1/2 [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80202&id=148"][#000000]onions[/#000000][/url] (chopped) 2 tablespoons [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80202&id=127"][#000000]shallots[/#000000][/url] (minced) 1/2 [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80202&id=216"][#000000]celery ribs[/#000000][/url] (chopped) 1 teaspoon [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80202&id=348"][#000000]thyme[/#000000][/url] 1 tablespoon minced [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80202&id=165"][#000000]garlic[/#000000][/url] 2 cups raw oysters (chopped, reserve liquid) salt & pepper FOR THE QUAIL 4 quail (2 per person) salt & pepper 1/2 cup [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80202&id=141"][#000000]unsalted butter[/#000000][/url] (melted) 1. Preheat oven to 350 degrees. 2. Heat olive oil in a large sauté pan. 3. Add shallots, onions& celery. 4. Cook for 2 to 3 minutes. 5. Add the garlic& continue sautéing for 1 more minute. 6. Add the 1 cup of reserved oyster liquid& bring to a simmer. 7. Add the chopped oysters& cook another 2 to 3 minutes. 8. Place into a large bowl with bread cubes& season with thyme, salt& pepper. 9. To prepare the quail, season the quail very well, including the inside of the meat, with salt& pepper. 10. Stuff each quail with 2 ounces of the stuffing& brush with butter. 11. Roast the quail about 20 minutes. 12. Because quail are so small, serve 2 quails per person
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