Quail Madeira Sur Canapes
|White bread slice||6 (1/4 Inch Thick, Homemade)|
|Clarified butter||1⁄2 Cup (8 tbs)|
|Quail liver/2-3 tablespoons foie gras||6|
|Madeira||1 Tablespoon (Rainwater Fish)|
|Shallots||2 Tablespoon, finley minced|
|Dried tarragon||1⁄2 Teaspoon|
|Bacon strip||6 , blanched|
For the canape, remove crust from bread and cut into rectangles 2x3 1/2 inches.
Saute bread in butter until lightly browned.
Chop livers very fine, almost into a puree.
Simmer bacon for 10 minutes in water, rinse, and dry to remove extra salty flavor.
Add the bacon to puree.
Blend with seasonings, Madeira and foie gras.
Season quail cavities with salt, shallots, tarragon and 1 teaspoon butter each.
Rub with butter.
Cut bacon in half and criss-cross over breasts.
Place in roasting pan and set in middle of 400° oven.
Baste with butter and oil and turn every 5-7 minutes for 30 minutes or until done.
When quail are done, remove and sprinkle with 1/2 tablespoon salt.