Prepare Rich Brown Stock: In a heavy saucepan, melt butter and stir in carrot, onion and garlic; cook over medium low heat until soft.
Add bouillon, celery and herbs and simmer, uncovered, until stock is reduced to 1/2 cup, about 1 to 2 hours. Skim surface to remove foam as necessary. Season with salt and pepper to taste and strain through a sieve. Makes 1/2 cup.
Truss birds with string to hold wings and legs close to the body.
In a heavy frypan, melt butter and sauté birds over medium high heat until browned on all sides. Place birds in a large casserole dish.
Pour off butter from frypan and add vinegar and brandy to pan; bring to a boil and stir to scrape up brown bits from bottom; add juice from raspberries and boil until reduce by half. Add Rich Brown Stock and simmer sauce for 2 minutes. (Recipe may be prepared in advance to this point.).
Pour 1/2 cup hot sauce over birds. Cook, covered, in 375°F oven for 35 minutes (50 minutes for Cornish hens).
Stir cornstarch and water mixture into remaining hot raspberry sauce, bring to a boil and cook for 1 minute. Just before serving, stir in raspberries. Use quail cooking juices to thin syrup if necessary.
Remove string from birds (cut Cornish hens in half) and arrange on a hot serving platter on top of a bed of Saffron rice with Currants. Ladle sauce over birds until glazed and pass remaining sauce separately. Makes 6 servings. For Saffron Rice with Currants and Snow Peas go to search for the recipe.
Canadian Living the Merry Christmas Cookbook Special.