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Stuffed Quail With Wild Rice, Foie Gras And Mushrooms - Recipe Cost

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    Oil, butter, goose fat
    Salt and pepper
150 gm Fresh cepes, sauteed in butter
2 x Shallots, finely chopped
4 x Spices
    Quail bones
4 x Shallots, finely chopped
1 1/2 dl Port
5 cl Cognac
2 1/2 dl Brown veal stock
150 gm Fresh cepes or possibly chanterelles
1 Tbsp. Minced fines herbs
Ingredients Per Serving Qty Common Price Price per Serving
4 x Quails 1 quails
$5.58 per 4 ounces
$19.93
    Port, Cognac 1/4 port
$22.00 per liter
$1.57
90 gm Wild rice 22 1/2 g
$2.99 per 16 ounces
$0.15
120 gm Raw foie gras 30 g
$4.50 per 2 5/6 ounces
$1.70
2 Tbsp. Minced parsley 1 1/2 teaspoons
$1.09 per cup
$0.03
1 Tbsp. Minced rosemary, chervil, chives 3/4 teaspoon
$2.59 per 1 1/4 ounces
$0.06
20 gm Butter 5 g
$3.99 per 16 ounces
$0.04
800 gm Potatoes, cooked in their skins 200 g
$0.50 per pound
$0.22
100 gm Butter 25 g
$3.99 per 16 ounces
$0.22
2 Tbsp. Minced parsley 1 1/2 teaspoons
$1.09 per cup
$0.03
2 Tbsp. Chopped chives 1 1/2 teaspoons
$2.59 per 2/3 ounces
$0.42
Total per Serving $24.38
Total Recipe $97.51
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