[Update my dinner status], I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
This recipe took too many lines to be input into version 8.01 in one piece so its broken up into three pieces. Be sure to capture all of the "pieces" before you try to cook this dish: Roast Quail with Juniper Berries I (Polenta) Roast Quail with Juniper Berries II (Relish) Roast Quail with Juniper Berries III (Quail) Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
