Sauteed Quail Breast With Ravioli And Chanterelles - quail

Method

• With a small sharp knife carefully remove the breast meat from the quail.
• Reserve the carcasses, including the legs and thighs, for use in making the essence of quail.
• Make the quail essence.
• Cook the ravioli by boiling them in two quarts of lightly salted water until just tender, about two minutes.
• Drain the ravioli and place them in the heated essence.
• Remove the leaves from the thyme, chop coarsely and add.
• Pat the quail breasts dry with paper towels, then season them lightly with salt pepper.
• Heat two tablespoons of butter in a 12-inch frying pan.
• When the butter is hot but not smoking place the breast in the pan, skin side down.
• Cook over high heat until the skin is crisp and golden (about a minute).
• Turn the meat and cook 10 seconds more.
• Remove from the pan immediately.
• In a separate pan saute the chanterelles in remaining butter for five minutes.
• Set aside.
• Place five ravioli and some sauce on a heated plate.
• Place two sauteed breasts on each mound of ravioli, garnish with chanterelles and thyme and serve.