Chartreuse of Quail

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.