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6 quail |
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Season cavities, truss, dry |
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Bake 30-40 minutes in hot oven, basting and turning every 5-7 minutes |
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Arrange quail on top of livers in canapes, spoon sauce over, arrange mushrooms around. |
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1 teaspoon salt |
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2 tablespoons shallots |
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chop |
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1/2 teaspoon tarragon |
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6 strips bacon |
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simer 10 minutes, rinse, dry |
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Rub birds with butter, layer with bacon. |
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Reserve 1 tablespoon fat |
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Cook slowly |
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1oz butter |
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sauce |
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1 tablespoon shallots |
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chop |
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1/2 pt chicken stock |
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Boil rapidly until reduced to 1/4 pt |
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1/8 pt port |
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1oz butter |
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Mix in |
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canapes |
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puff pastry |
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Cook vol-au-vent shells, large enough for quail |
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Spread on shells, grill until sizzling |
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6 chicken livers |
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Cut off black/green spots, chop very finely |
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Cook over moderate heat several minutes |
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1/4 teaspoon salt, pepper |
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3 tablespoons port |
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mushroom garnish |
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1 1/2 lb mushrooms |
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trim, dry |
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Saute 5-6 minutes or until lightly browned |
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Reheat when ready, toss with butter |
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1oz butter |
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1 tablespoon oil |
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1 tablespoon shallots |
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chop |
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Stir in, cook over moderate heat 2 minutes |
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1/2 clove garlic |
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crush |
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1/2 oz butter |
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