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Seasoned Orange Quail

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.736
Energy (kCal)2940.6297
Carbohydrates (g)426.5444
Total fats (g)145.84
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove rib cage from quail by carefully cutting bone from flesh; leave wings and legs intact. | 2. Combine seasoning. Divide and stuff quail with seasoning; placing prunes in the center. | 3. Sew quail together using needle and thread. | 4. Combine butter, wine, marjoram, orange rind and juice in a small saucepan; bring to a boil then remove from heat. | 5. Place quail in a single layer in a baking dish and pour wine mixture over top. | 6. Bake at 350 for about 45 min or until quail are tender. Brush occasionally with pan juices during baking. | 7. Remove quail from baking dish, cover, keep warm. | 8. Pour juices back into saucepan over heat, stir in flour. Cook 1 minute stirring constantly. | 9. Stir in water, crumbled stock cube, and sugar. Bring to a boil then reduce heat. | 10. Simmer uncovered until slightly thickened; remove from heat, stir in Grand Marnier. | 11. Pour sauce over Quail. Serve warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    quail 6 - - - -
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    white wine 1/2 cup - - - -
    marjoram 2 teaspoons chopped 3.252 0.7267 0.1519 0.0845
    orange 1/2 teaspoon grated rind 0.8812 0.2203 0.0176 0.0022
    orange juice 1/3 cup 37.2 8.5973 0.5787 0.1653
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    water 1 cup 0.0 0.0 0.0 0.0
    chicken stock cube 1 - - - -
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    grand marnier 2 tablespoons - - - -
    veal 1 cup minced - - - -
    ham 1/2 cup chopped - - - -
    walnut 1/2 cup chopped 963.56 0.0 0.0 109.0
    rosemary 1 teaspoon chopped 0.917 0.1449 0.0232 0.040999999999999995
    egg 1 beaten 71.5 0.36 6.28 4.755
    chive 2 tablespoons chopped 1.8 0.261 0.1962 0.0438
    breadcrumb 1 cup - - - -
    prune 6 pitted 1474.2 390.31199999999995 12.2148 2.8080000000000003

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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