Anononymous 8-01-05

4 quail, boned

Salt and pepper

Pate de foie gras (enough to stuff quail, about 2 ounces each)

4 pieces of bacon

3 tablespoons unsalted butter

1/3 cup minced shallot

1/4 cup Armagnac

1 1/2 cups veal or chicken stock

2 to 3 teaspoons arrowroot dissolved in water

Fresh chervil for garnish

Preheat oven to 350F. Season quail, stuff with foie gras and wrap with bacon. In oven proof saute pan heat 2 tablespoons of the butter over moderate heat until hot. Add quail and cook until golden on all sides. Transfer to oven and roast 15 minutes. Transfer quail to a serving dish. Discard all but 2 tablespoons fat from pan. Add

shallot and cook, stirring, 1 minute. Deglaze pan with Armagnac,

scraping up brown bits clinging to bottom of pan. Add veal stock and

reduce to 1 cup. Add enough arrowroot to lightly thicken sauce. Whisk

in remaining butter. Pour juices from platter containing quail into

sauce and stir to combine. Coat quail with sauce and garnish with

chervil.