INGREDIENTS

INSTRUCTIONS

STUFFING
SAUCE
POTATOES MACAIRE
SAUT.ED MUSHROOMS
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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