Filled quail with Perigord sauce

For the quail stuffing:

• Bone the quails leaving the wing and thigh bones.
• Sauté the finely chopped onion and mushroom with butter. 
• Add the ham and the diced foie gras.
• Thicken the stuffing with the beaten egg and the breadcrumbs soaked in milk.
• Stuff the quails and pack them with the bacon.
• Roast in the oven at 180 ºC. for 15 minutes.

For the Perigord sauce:

• Make a dark poultry stock with the quail bones.

For the garnish:

• Sweet potato purée.
• Fried quail eggs.

HOW TO SERVE

• Remove the bacon and brown the quail in the oven.
• Fry the eggs.
• Place the Perigord sauce on the plate, place the quail on top, to one side a quenelle of sweet potato purée and the fried quail eggs.
• Decorate with varied micro-sprouts and flavoured salt flakes.