Stuffed Quail With Wild Rice, Foie Gras And Mushrooms

Some are greatly affected when in company; but have nothing that bears any manner of proportion to it in secret, in close meditation, prayer and conversing with God when alone, and separated from the world. A true Christian doubtless delights in religious fellowship and Christian conversation, and finds much to affect his heart in it; but he also delights at times to retire from all mankind, to converse with God in solitude. And this also has peculiar advantages for fixing his heart, and engaging his affections. True religion disposes persons to be much alone in solitary places for holy meditation and prayer… It is the nature of true grace, however it loves Christian society in its place, in a peculiar manner to delight in retirement, and secret converse with God.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
		Cooks, Home, Ideal	4	Servings

INGREDIENTS

4		Quails
		Oil, butter goose fat
		Salt and pepper
		Port, Cognac
90	g	Wild rice
120	g	Raw foie gras
150	g	Fresh cepes, sauted in
		butter
2		Shallots, finely minced
2	T	Chopped parsley
1	T	Chopped rosemary, chervil
		chives
4		Spices
		Salt and pepper
		Quail bones
4		Shallots, finely minced
1 1/2		Port
5		Cognac
2 1/2		Brown veal stock
20	g	Butter
		Salt and pepper
800	g	Potatoes, cooked in their
		skins
100	g	Butter
2	T	Chopped parsley
2	T	Minced chives
150	g	Fresh cepes or chanterelles
2		Shallots, finely minced
1	T	Chopped fines herbs
		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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1014 Calories From Fat: 424 Total Fat: 48.3g Cholesterol: 125.5mg Sodium: 104.4mg Potassium: 2714.6mg Carbohydrates: 138.4g Fiber: <1g Sugar: <1g Protein: 21.4g