Ingredients 3 pounds of bones from nonoily fish, preferably with head on but gills removed (see note)1 cup dry white wine4 cups water2 cups coarsely chopped leek leaves6 sprigs fresh parsley1 whole clove garlic...Learn More

Ingredients 4 quails, boned (approximately 3 ounces each)Salt and pepper as desired6 ounces of goose-liver mousse (see note)1 tablespoon salad oil4 slices bacon1 medium carrot, scraped and diced (1/2 cup)2 medi...Learn More