Quail filled with foie gras

For the quails:

• Clean quails by removing feathers and the shafts. Remove the head.
• Remove the bones from each piece, starting with the breast.
• Spread the quail open and season with salt and pepper. Then add the stuffing of foie gras and a stick of cooked carrot or another vegetable of your choice.
• Wrap the stuffed quail several times in film to form a cylinder or galantine and simmer for approximately 20 minutes.
• Cool.
• Cut the galantine into 0.5 cm slices.

For the bed of orellanas (or other mushrooms):

• Sauté julienne style with chopped garlic.

To decorate:

• Fried leek julienne style, flowers, glazed fruit, etc.

SET UP

• Place a pile of mushrooms at the base of a spoon or saucer, and a slice of quail on top.
• Decorate with fried leek.