MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Breasts of Quail Stuffed with Rose Petals and Goose Liver
 Categories: Quail, Goose, Offal, Wine,
      Yield: 8 Servings
 
      8    Quails
           Salt, pepper
      8 oz Red wine
      1 tb Honey
      1 lg Potato; in matchsticks
           Oil for frying
           Mirepoix:
      1 sm Onion
      1 cl Garlic
      1 sm Carrot
      1    Celeriac piece
      1    Leek; green part only
      1    Tomato
      2 tb Flour
     16 oz Red wine
  3 1/2 oz Brandy
           Thyme
      2 tb Green tea leaves
      7 oz Goose foie gras
     24    Rose petals
      4    Pig's caul
           Salt, pepper
           Green rose leaves
 
  To prepare the quails: Separate the breasts, retaining as much
  skin as possible, from the bone and spread them out flat (skin
  side down). Salt and pepper. Cut off the legs of the quails, cook
  them in 8 oz red wine and the honey for 5 minutes and set aside.
  
  Frying: Fry the potato sticks in oil until crisp and keep warm.
  
  For the sauce: Fry the carcasses of the quails with the coarsely
  cubed mirepoix in the hot olive oil. Dredge with flour and add the
  red wine and brandy. Add a little water, thyme and green tea
  leaves and cook on a low heat for 2 hours. Season with salt and
  pepper and pass the sauce through a fine sieve. Cut the foie gras
  into 4 slices. Wrap these in the rose petals and lay the slices on
  4 breasts. Cover each with an unstuffed breast and wrap these
  balls of meat in the pig cauls. Roast in a roasting pan with oil
  in a hot oven for 10-15 minutes, basting occasionally with hot pan
  juice.
  
  To serve: Arrange the quail breasts on plates, pour the sauce
  over, decorate with the cooked legs, potato fried in oil, and
  green rose leaves.
  
  www.mitchell.demon.nl/ -- adapted

  From: Michael Loo
  Date: 25 Jul 97
 
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