METHOD
Make the filling: Put
the chicken, the egg white, and the brandy in the bowl of a food processor
and process until smooth. With the processor running, add the cream in
a thin stream, then the salt and pepper and a few gratings of nutmeg,
and process until all is well combined. Scrape the mixture into a bowl
and, using a rubber spatula, gently mix in the remaining filling ingredients,
reserving half the braised mushrooms for the sauce.
Preheat the oven to 425°F.
Using a pastry bag with
a 3/4 to 1-inch opening, squeeze the filling mixture into the cavities
of the quail, restoring their whole, plump shape. Lay the quail on their
backs and cross their legs to close in the stuffing. Starting at the head
end, wrap a piece of bacon around the sides of the quail and back to the
head end to cover both openings. The quail will look as if they are lying
in a bed of bacon. Tie the bacon in place with string, wrap a little piece
of foil around the quails' legs to keep them from burning, and place the
quail on a rack in a roasting pan, alternating filling-side up and filling-side
down.
Roast the quail for 40
minutes. Turn off the oven, remove the quail to a platter, and let them
rest in the turned-off oven while you make the sauce. Pour off the fat
from the roasting pan, leaving any pan juice behind. Add the reserved
braised mushrooms and the meat stock to the pan, stir well, and transfer
to a saucepan. Reduce to 1 1/2 cups.
Using a very sharp slicing
knife, carefully cut each quail in half lengthwise down the center and
arrange the halves on the platter. Spoon half the sauce on and around
the quail and serve the rest in a sauceboat.
Serves: 6
Reprinted with permission
from ©1998 Waldy Malouf The Hudson River Valley Cookbook, published by Harvard Common Press
click
to read book review
"Dried or fresh, wild mushrooms
are a year-round part of my cuisine. I love the earthiness and roundness
they give to so many of the dishes and sauces I cook. In
the Hudson Valley most wild mushrooms are available fresh in fall with
a few in spring and summer."From The Hudson River Valley Cookbook
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