Roast Quail With Juniper Berries I Info

Servings: 6
Ingredients:

This recipe took too many lines to be input into version 8.01 in
one piece so it’s 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 York’s 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

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