Name: Chartreuse of Quail
Yield: Serves 4
Cuisine: French
Ingredients: 1 onion, finely chopped, plus 1 onion, coarsely chopped; 8 quail, breasts boned out and separated (see Suppliers); 4 ½-inch/1-cm slices white bread, crusts removed; salt and freshly ground pepper; 1 sprig of fresh thyme; 8 ounces/225 g foie gras, cut into 4 even slices, plus 1 ounce/28 g foie gras (see Suppliers); 8 tbsp/112 g whole butter, plus 2 tbsp/28 ml melted butter; 4 large cabbage leaves, plus 1 cup/225 g shredded cabbage; 1 ounce/28 g slab bacon, very finely diced; 1 tsp/5 g whole black peppercorns; 1 carrot, finely chopped, plus 1 carrot, coarsely chopped; 1 bay leaf; 3 sprigs of flat parsley; 2 cups/450 ml dark chicken stock; ¼ cup/56 ml plus ½ cup/110 ml Madeira

Preparation info

Serves
4

Difficulty
Complex

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

This dish is basically a combination of three main ingredients—quail, foie gras, and cabbage—that are cooked separately, then assembled in ramekins and baked in the oven. It looks tough, but it’s not. If you have your mise en place together and your prep done, the actual cooking and assembly are easy.

Keep the quail carcasses for making the sauce, and if you want to be arty-farty, reserve the drumsticks, too—for garnish.