Instructions

Season the beef with 1 tablespoon of the rub.
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Combine the beef, salt, cayenne, onions, celery, carrots, tomatoes, bay leaves, and water in a saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium and simmer for about 30 minutes. Remove from the heat and let cool. Remove the bay leaves.
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When the mixture is cool, put in a food processor and process until it forms a thick paste. Scrape down the sides of the processor bowl with a rubber spatula. Add the parsley and bread crumbs and pulse 2 to 3 times to mix well. Store in an airtight container for 8 hours in the refrigerator.
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Preheat the oven to 375?F.
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Lay the quail, skin side down, on a work surface. Season with the remaining 2 teaspoons rub. Divide the forcemeat into 4 equal portions and form into balls. Place a ball in the center of each quail and bring the sides of the bird together to overlap. Put the quail, breast side up, in a shallow baking pan and bake for 25 to 30 minutes, or until lightly brown.
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Spoon the sauce over the quail and serve immediately.
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Yield: 2 servings