Ingredients:

Grate starchy potatoes with a mandoline or rasp. Do not rinse the potatoes. Mold them in the form of a nest and fry in very hot oil. The nests can be prepared in advance and reheated in the oven.
300 gr. of minced veal and pork - marinated in white wine
400 gr. of mushroom duxelle
foie gras (Canadian #l)
1 tbsp cognac
1 whole egg
salt, pepper
thyme
Mix the duxelle, the egg and the cognac with the ground veal and pork.

Mushroom Duxelle

400 gr. white mushrooms
1/2 cup finely diced shallots
1 glass dry white wine
salt, pepper
butter
Chop the mushrooms and the dry shallots. Saute in a bit of butter. Add white wine and a pinch of pepper. Reduce until the liquid has evaporated. Cool before adding to stuffing.

Methods:

1. De-bone 8 quails and season the cavity of each with salt and pepper.
2. Stuff the quails with the mixture, carefully placing a "nugget" of foie gras in the centre of each quail.
3. Place them in a pan. Brush with oil then salt and pepper. Cook in the oven for 20 minutes at 450F.
4. Place them in the reheated potato nests.
5. Saute the quail bones and trimmings with 1 minced onion and 1 garlic clove. Add 1 glass of red wine, 2 cups of brown stock and simmer for 30 minutes. Adjust seasoning.

Suggested Wine

Red Bourgogne