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

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Â Â Oil, butter, goose fat

Â Â Salt and pepper

150 gm Fresh cepes, sauteed in butter

2 x Shallots, finely chopped

4 x Spices

Â Â Quail bones

4 x Shallots, finely chopped

1Â 1/2 dl Port

5 cl Cognac

2Â 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
Â Â 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