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Title: Stuffed Quail With Wild Rice, Foie Gras And Mushrooms
Yield: 4

Ingredients

      4    quails
      1    oil; butter, goose fat
      1    salt and pepper
      1    port; cognac
 
  ----------------------------STUFFING----------------------------------
     90 g  wild rice
    120 g  raw foie gras
    150 g  fresh cepes; saut,ed in
           -butter
      2    shallots; finely minced
      2 tb chopped parsley
      1 tb chopped rosemary; chervil,
           -chives
      4    spices
      1    salt and pepper
 
  ------------------------------SAUCE-----------------------------------
      1    quail bones
      4    shallots; finely minced
  1 1/2 dl port
      5 cl cognac
  2 1/2 dl brown veal stock
     20 g  butter
      1    salt and pepper
 
  ------------------------POTATOES MACAIRE------------------------------
    800 g  potatoes; cooked in their
      1    ; skins
    100 g  butter
      2 tb chopped parsley
      2 tb minced chives
 
  ------------------------SAUT,ED MUSHROOMS-----------------------------
    150 g  fresh cepes or chanterelles
      2    shallots; finely minced
      1 tb chopped fines herbs
      1    salt and pepper

Instructions

De-bone the quails, without opening up, starting from the front. Remove
the rib cage and the back only, leaving the wing and leg bones. Reserve
the bones for the sauce. Season the quails and marinate in some Port and
Cognac.

For the stuffing, cook the rice in white stock for 30-40 minutes. Quickly
saut, the foie gras in slices. Cool, then cut into cubes. Saut, the
cepes in butter then add the minced shallot and chopped parsley. Gently
mix together the ingredients. Stuff the quails and close.

Brown the quails in oil and butter. Roast in the oven at 200C for about
10 minutes, basting often. Once cooked, transfer the quail to a plate and
deglaze the pan.

For the sauce, chop up the bones and colour. Add the shallot and cook
without colouring. Deglaze the pan with Cognac and reduce. Add the Port
and reduce in volume by half. Add the veal stock and rosemary. Leave to
cook for 45 minutes over low heat. Strain through a fine strainer.
Reduce until slightly syrupy in consistency. Season then mount with
butter.

To prepare the potatoes, cook the potatoes with their skins in salted
water. Peel then finely crush with a fork, mixing in the butter at the
same time. Add the chopped herbs. Mould the potatoes in a blini pan.
Colour over low heat for about 5 minutes. Turn over and colour the other
side.

Saut, the mushrooms in oil. Add the butter then the minced shallots and
finally the chopped herbs.

To present, place a potato round in the centre of each plate. Place the
quail on top. Sprinkle the mushrooms around and then pour the sauce
around.

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reserved.
Carlton Food Network http://www.cfn.co.uk/

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