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