| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Taste1 |
4 |
servings |
INGREDIENTS
| 4 |
|
Quail; boned |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Pate de foie gras |
|
|
(enough to stuff quail; about 2 oz ea) |
| 4 |
sl |
Bacon; for barding |
| 3 |
tb |
Unsalted butter |
| 1/3 |
c |
Minced shallot |
| 1/4 |
c |
Armagnac |
| 1 1/2 |
c |
Veal stock |
| 2 |
ts |
Arrowroot – (to 3 tspns); dissolved in |
|
|
Water |
|
|
Fresh chervil; for garnish |
INSTRUCTIONS
Preheat oven to 350 degrees. Season quail, stuff with foie gras and wrap
with bacon. In oven-proof saute pan heat 2 tablespoons of the butter over
moderate heat until hot. Add quail and cook until golden on all sides.
Transfer to oven and roast 15 minutes. Transfer quail to a serving dish.
Discard all but 2 tablespoons fat from pan. Add shallot and cook, stirring,
1 minute. Deglaze pan with Armagnac, scraping up brown bits clinging to
bottom of pan. Add veal stock and reduce to 1 cup. Add enough arrowroot to
lightly thicken sauce. Whisk in remaining butter. Pour juices from platter
containing quail into sauce and stir to combine. Coat quail with sauce and
garnish with chervil. This recipe yields 4 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4842 broadcast 03-05-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-30-1998
Suggested Wine: 1983 Gevrey-Chambertin, Clos Prieur, Domaine Rene Le Clerc
Recipe by: David Rosengarten
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