Instructions: De-bone the quails, without opening up, starting from the front. Remove the rib cage and the back only, leaving the wing and leg bones. Reserve the bones for the sauce. Season the quails and marinate in some Port and Cognac.

For the stuffing, cook the rice in white stock for 30-40 minutes. Quickly saute the foie gras in slices. Cool, then cut into cubes. Saute the cepes in butter then add the minced shallot and chopped parsley. Gently mix together the ingredients. Stuff the quails and close.

Brown the quails in oil and butter. Roast in the oven at 200C for about 10 minutes, basting often. Once cooked, transfer the quail to a plate and deglaze the pan.

For the sauce, chop up the bones and colour. Add the shallot and cook without colouring. Deglaze the pan with Cognac and reduce. Add the Port and reduce in volume by half. Add the veal stock and rosemary. Leave to cook for 45 minutes over low heat. Strain through a fine strainer. Reduce until slightly syrupy in consistency. Season then mount with butter.

To prepare the potatoes, cook the potatoes with their skins in salted water. Peel then finely crush with a fork, mixing in the butter at the same time. Add the chopped herbs. Mould the potatoes in a blini pan. Colour over low heat for about 5 minutes. Turn over and colour the other side.

Saute the mushrooms in oil. Add the butter then the minced shallots and finally the chopped herbs.

To present, place a potato round in the centre of each plate. Place the quail on top. Sprinkle the mushrooms around and then pour the sauce around.

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