Umami in Dishes Made with Small Fowl

Many cooks know about the tried-and-true trick of adding some soft, ripened blue cheese to a gravy for a dish made with small game birds. For example, ripe, creamy Roquefort or Danish blue cheese is full of free glutamate that will enhance the savory taste of the gravy. At the same time, the cheese adds a little touch of acidity that can be balanced by some fruit jelly, typically from red currants. This same combination is often found in old Nordic recipes for small game birds. A variety of small birds can also be prepared as a pâté. Quail pâté