(Fresh Vermont quail stuffed with a sausage stuffing and braised with cognac, wine, and fresh vegetables.)

Serves 6

Stuffing
1 lb country sausage meat
3 tblsp. shallots, peeled and chopped
2 tblsp olive oil
1 c bread crumbs (we use our homemade Anadama Bread)

Sauté sausage and shallots in olive oil until brown. Stir in bread crumbs and remove from the heat.

Quail
12 whole quail
4 tblsp olive oil
2 carrots, chopped
1/2 c onion, peeled and chopped
3 stalks of celery, chopped
1/2 c cognac
1 c white wine

Wash the quail and pat dry. Fill the body cavity of each quail with the stuffing. Sauté the quail in the olive oil in a large frying pan (may be done in batches) turning so as to brown as well as possible all over. Pour cognac over quail and ignite. Let the flames burn out. Add white wine and vegetables. Simmer for ten minutes. Place quail breast side up in a baking dish, pour liquid and vegetables from pan over them, and bake uncovered at 350 deg. for 40 minutes.

To serve, place 2 quail on a plate and spoon liquid and vegetables over them.