Saute 1 c chopped onion (shallot) and celery in 3 tbs butter. Add cornbread cubes (dry) – 3 cups. Blend together with 1/2 c grand marnier and 1/2-1 c of water. Add salt and pepper with 2 tbs chopped parsley.
Clean quail and pat dry. Salt and pepper cavity and pour 1 tbs of grand marnier in each. Stuff each and tie with string to hold legs and breast together.
Brown each in 1 tbs butter and 1 tbs oil. As you brown and in a sauce pan, mix: 1/2 stick of melted butter, 1/2 c soy sauce, 1 c grand marnier.
Pan boil 1 small bag tiny white potatoes, 1 small bag tiny carrots. Quail – all together roast at 375 degrees. Pour remaining mixture over all or repeat if necessary to coat well. Roast uncovered, 20 mins.
Submitted by The Romero Family (Baby Kay’s), www.rosieonthehouse.com