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1
Make the poultry mousse.
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2
Cut the chicken into small pieces, season well with salt and white pepper, and place in bowl of food processor fitted with a sharp blade.
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3
Process the chicken, scraping bowl down as necessary, until it is completely broken down into a homogenous paste, about 2 minutes.
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4
Add the egg white and blend to incorporate and loosen paste, about 30 seconds.
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5
With processor blade running, slowly pour in the heavy cream.
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6
Process until all of the cream is incorporated, the grain of the mousse is very fine, and the mousse is solid enough that a scoop of it will not fall off of a rubber scraper held in the air, about 2 minutes.
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7
Transfer to a bowl and fold in chives and 1 tablespoon of the parsley.
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8
Preheat oven to 375u00b0F Stuff the body of each quail with some of the chicken mousse.
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9
Save remaining mousse for another use (make sure to cover it well with plastic wrap to lessen air exposure).
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10
Tie quail legs together with a piece of butcher's twine.
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11
Season quails with salt and freshly ground white pepper.
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12
Heat 2 tablespoons of the butter in a large skillet set over medium-high heat.
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13
Working in two batches so as not to overcrowd the pan, brown quail on both sides, about 3-4 minutes per side.
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14
Transfer quail to a baking sheet (do not clean skillet) and place in oven. Cook until firm and done all the way through, 15-20 minutes.
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15
Meanwhile, add mushrooms to skillet and cook, stirring frequently, until about three-quarters done, about 5 minutes.
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16
Add garlic, season with salt and white pepper, and finish cooking, about 3 minutes more.
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17
Mix in remaining tablespoon of chopped parsley, transfer to a bowl, and set aside.
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18
Add chicken broth and thyme leaves to skillet and boil until reduced by two-thirds, to about 1 cup in volume, about 15 minutes.
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19
Transfer reduced broth to a blender and add foie gras terrine and remaining 2 tablespoons butter.
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20
Blend until smooth and frothy.
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21
Service:
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22
Remove butcher's twine from quail and discard.
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23
Divide mushrooms and quail among warm plates.
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24
Spoon foie gras sauce over quail and mushrooms.
