Anonymous Fri Oct 07 12:04:26 2005

1 oz. chestnuts, toasted, chopped

1/2 oz. pecans, chopped

2 oz. veal, finely ground

1 tsp. sage, chopped

pinch of nutmeg

salt and pepper, to taste

6 reserved quail legs (see Quail)

oil, as needed

Place all ingredients except quail and oil in mixing bowl; combine. Stuff mixture into pocket in each leg created by removal of thigh bone; pull skin over end to seal. Refrigerate for 4 to 6 hours. Place in skillet with small amount of oil; sear over high heat. Place in roasting pan; roast at 350 degrees F until cooked through.