Quail in an Omelet Pouch ►

To prepare the quail: Slice each quail open through the back, leaving the breast whole. Bone the quail, then place skin-side down on a flat surface, extending the quail as far as possible. Season lightly with salt and pepper. Place one-fourth of the goose liver mousse in the center of each quail. Wrap the outer edges of the quail over the mousse, overlapping where necessary, so that the mousse is completely enclosed. Wrap a slice of bacon around each quail to hold it securely. Secure each with a piece of butcher’s twine; do not tie so tightly that the quail is cinched.

Preheat the oven to 375 F. Heat a large ovenproof saute pan and add the oil. Place the quail in the pan, skin-side up, to brown. Add the diced vegetables, bay leaf, and thyme. Turn the quail and brown the other side. Turn again so that the skin side is up. Place the pan in the oven and bake until the quail are just heated through, about 15 minutes. Take the quail out of the oven, remove from the pan, and set aside in a warm place.

To make the sauce: Heat the oil in a medium saute pan. Saute the diced vegetables and herbs. Drain off the fat. Deglaze the pan with the port and reduce the liquid by half. Add the demi-glace. Bring the sauce to a boil, then reduce the heat to simmer for about 5 minutes. When the sauce reaches the desired consistency, strain it into a small saucepan. Just before serving, add the butter to the sauce and incorporate it by swirling the pan. Adjust the seasoning to taste. Set aside; keep warm.

To make the omelets: Beat the eggs and season with salt and pepper. Beat in the water. Heat a 10-inch non-stick saute pan or skillet and brush with oil. Pour one-fourth of the egg into the pan. Rapidly turn the pan back and forth to create a thin, even coating of egg, as for a crepe. Cook over high heat for 2 to 3 minutes, until golden brown. Do not turn the omelet. Carefully slide it out of the pan onto a plate, brown-side down, and set aside. Repeat to make 4 omelets.

To make the leek strings: Bring a pot of lightly salted water to a boil and add the leaves. Cook until soft and flexible but not mushy, 2 to 3 minutes. Remove from the boiling water and place into ice water; when cooled, drain, pat dry, and cut two 1/2-inch strips the length of each leaf. Set aside.

To assemble: Preheat the oven to 350 F. Remove the strings from the quail. Optionally, remove the bacon belts. Place one quail in the center of the unbrowned side of an omelet. Gather the edges of the omelet together to enclose the quail and tie the omelet one inch from the top with a leek string. Repeat with all the quail and omelets. Place the pouches in the large ovenproof saute pan and warm in the oven for 3 to 5 minutes.

To serve: Spoon sauce over each serving plate. Place one omelet pouch in the center of each. Garnish each with a thyme sprig.