Sauteed Quail Breast With Ravioli And Chanterelles

• 8 quail
• 20 fresh ravioli
• Essence of Quail (see recipe)
• 1/4 pound fresh chanterelle mushrooms
• 4 sprigs fresh thyme
• Coarse salt and freshly ground pepper
• 3 ounces clarified butter

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

quail, fresh ravioli, chanterelle mushrooms, thyme, salt, butter

Taken from cooking.nytimes.com/recipes/5926 (may not work)