Roast Quail Stuffed with Foie Gras
Ingredients
- 4 quail, boned
- Salt and pepper
- Pate de foie gras (enough to stuff quail, about 2 ounces each)
- 4 pieces of bacon, for barding
- 3 tablespoons unsalted butter
- 1/3 cup minced shallot
- 1/4 cup Armagnac
- 1 1/2 cups veal stock
- 2 to 3 teaspoons arrowroot dissolved in water
- Fresh chervil for garnish
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