Recipe - Roast Quail With Juniper Berries I (Polenta)

3 cup Milk
3 tablespoon Butter, unsalted
Three fourths cup Cornmeal
3 tablespoon Cream, sour
2 One half tablespoon Cheese, Gruyere, grated
2 One half tablespoon Cheese, Parmesan, grated
1/3 cup Cheese, Gorgonzola,
crumbled PLUS 6 thin
1inch square slices
1/3 cup Raisins, golden
Nutmeg, fresh, ground
Salt (to taste)
Pepper (to taste)
Breadcrumbs, fine

In a heavybottomed saucepan, bring the milk and butter to a
boil. Add the cornmeal in a thin stream, whisking constantly. When
mixture becomes very thick, continue to boil while stirring constantly
with a wooden spoon, until very thick and smooth (about 5 minutes.)

Stir in the sour cream, grated Gruyere, Parmesan, crumbled
Gorgonzola, raisins, and a little nutmeg, beating until smooth.
Remove from heat; add salt and pepper to taste.

Spoon the cornmeal mixture into 6 1/2cup ramekins, or custard
cups, tapping molds gently on work surface to settle mixture, and
smoothing tops with spatula. Cool at least 15 minutes.

Use a knife to loosen polenta from ramekins and unmold onto a
generously buttered baking dish. Place a slice of Gorgonzola on top
of each; sprinkle with a fine layer of breadcrumbs. Bake in 450 F
oven (along with quail, if desired) for 10 to 12 minutes, then broil
just until lightly golden. Serve immediately.

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip