Quail Elegante

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6 to 8 quail
Salt and Pepper
Season quail inside and out with salt and pepper.
Stuffing
2 tablespoons butter
1 onion, chopped
2 cups sliced celery
2 teaspoons fines herbes
6 cups cooked brown rice
1/4 cup chopped almonds
1/3 cup Hiram Walker Amaretto or Apricot Flavored Brandy
1/2 cup golden raisins
Glaze
1/4 cup melted butter
1/2 cup Hiram Walker Amaretto or Apricot Flavored Brandy
Sauce
1/4 cup all-purpose flour
2 cups orange juice
Strips of orange peel
Heat butter in saucepan and sauté onion until golden brown. Add fines herbes and celery and sauté for 5 minutes. Stir in brown rice, almonds, raisins and Amaretto or Apricot Flavored Brandy. Stuff quail. Sew or skewer openings.
Preheat oven to 350 degrees F. Bake for 1 1/2 to 2 hours until quail are tender, basting occasionally with glaze. Place quail on warm platter and place roasting pan on top of stove over low heat. Gradually stir flour and orange juice into pan juices. Season to taste with salt and pepper. Spoon over quail and garnish with orange peel and watercress.
Serves 6 to 8.