Cailles en Sarcophages

Tags: made, main dish, fancy
. Serves 6. 23 steps
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
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