Stuffed Quail With Wild Rice, Foie Gras And Mushrooms Recipe

• 4 x Quails
•     Oil, butter, goose fat
•     Salt and pepper
•     Port, Cognac
• 90 gm Wild rice
• 120 gm Raw foie gras
• 150 gm Fresh cepes, sauteed in butter
• 2 x Shallots, finely chopped
• 2 Tbsp. Minced parsley
• 1 Tbsp. Minced rosemary, chervil, chives
• 4 x Spices
•     Salt and pepper
•     Quail bones
• 4 x Shallots, finely chopped
• 1 1/2 dl Port
• 5 cl Cognac
• 2 1/2 dl Brown veal stock
• 20 gm Butter
•     Salt and pepper
• 800 gm Potatoes, cooked in their skins
• 100 gm Butter
• 2 Tbsp. Minced parsley
• 2 Tbsp. Chopped chives
• 150 gm Fresh cepes or possibly chanterelles
• 2 x Shallots, finely chopped
• 1 Tbsp. Minced fines herbs
•     Salt and pepper

Directions