8    Quails
Salt & freshly ground black
Pepper
1 1/2 c  Madeira wine
1/2 c  Raisins
3    Cloves
1 c  Cooked white rice
1/2 ts Powdered ginger
1 ts Grated orange peel
1 tb Butter, melted
2/3 c  Chopped pecans
1/2 c  Butter, melted
Juice of one orange
1/2 c  Cognac, heated

Preheat oven to hot (450 degrees). Wash & dry the quail. Sprinkle
inside & out with salt & pepper. In a saucepan combine the Madeira,
raisins & cloves. Bring to a boil, reduce the heat & simmer five
minutes. Strain the mixture, discarding the cloves & reserving the
wine & raisins. In a mixing bowl combine the raisins, rice, ginger,
orange peel, Tbls. of melted butter & the nuts. Mix well & use the
mixture to stuff the quail. Place the quail on a rack in a shallow
open roasting pan & brush with part of the butter. Bake five minutes.
Reduce the oven temperature to slow (300 degrees) & bake twenty-five
minutes longer, basting frequently with a mixture of the remaining
butter, the reserved Madeira & orange juice. Place the quail in a
chafing dish. Season the liquid in the roasting pan with salt &
pepper to taste & pour over the quail. When steam rises from the
chafing dish, pour the warmed cognac over the quail, ignite & serve
at once.