QUAIL IN ROYAL SAUCE WITH TURNIP CAKE, BLACK WHEAT BREAD AND A MORSEL OF FONDANT POTATO

Mince the quail breasts and place in a bowl with the foie gras, sultanas, egg white, cream, salt and pepper. Knead together then use the mixture to wrap the truffles. Fill the quails with this stuffing, shaping them into a ball with the two legs together. Tie up with string and roast in the oven at 180ºC for 15 minutes. Remove the quail, and in the same roasting pan place the shallots, carrots, tomato and bundle of mixed herbs. Fry together and flambé with the brandy. Cook for 30 minutes until brown. Remove from the heat. When the temperature comes down to 60ºC, add the chicken blood, stirring all the time. Keep the sauce over a bain-marie to prevent it from separating. To make the fondant potatoes, first shape them and cook them in the chicken stock. When cooked, roast for twenty minutes and brush with egg yolk before removing from the oven. To make the turnip cake, first cook the turnips in water with the cream and the agar-agar. Blend and leave to cool. When cold, cut into dice, sprinkle with sugar and brown. Serve the quail with its sauce and accompanied with black bread topped with double cream, a sprig of thyme, a cube of turnip cake and a fondant potato.