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Quails With Cherries

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Ingredients
  Chopped shallots 1 1⁄2 Ounce
  Grated nutmeg 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
  Butter 2 Tablespoon
  Quails 4 , trussed
  Orange juice 1⁄4 Cup (4 tbs)
  Wine vinegar 2 Tablespoon
  Ground cloves 1⁄4 Teaspoon
  Canned pitted cherries 12 Pound (Stoned)
  Cornstarch 1 Teaspoon (Cornflour)
  Port wine 3 Tablespoon
Directions

Put the shallots in a casserole.
Cover and microwave on HIGH for 3 minutes.
Add the grated nutmeg and salt.and pepper to the butter and mix well.
Place 1/4 of the butter inside each quail.
Mix together the orange juice, vinegar, ground cloves and a little salt and pepper.
Add the quails to the casserole and pour over the orange juice mixture.
Cover and microwave on HIGH for 7 minutes.
Drain the cherries.
Add the cherries to the casserole.
Cover and microwave on HIGH for 3 minutes.
Mix the cornstarch (cornflour) and port in a bowl to a smooth paste.
Remove the quails and cherries with a slotted spatula and transfer to a heated dish.
Pour the cooking liquid into the bowl containing the cornstarch (cornflour) mixture and mix well.
Microwave, uncovered, on HIGH for 1 1/2 minutes, stirring midway through.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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