Another Esoteric Dish

I love my clear tupperware container to help me set up a good picture of my tiny stuffed birds. They look suspended in mid-air, just like the osso bucco did in this same container. Look at that one spread-eagling (spread-quailing?) in the top right corner, hahahaha. It looks like a cartoon. A sick, sick cartoon.

So these little quail get deboned with your fingers. Yes, too small to use any tools, you have to feel around inside their little chests to separate the muscle from the bone, slowly turning them inside out like you're balling a sock on laundry day. Getting the skin off the spine without ripping it is the hardest part. Once inside out you remove the femur (scraping the meat down and off the bone, again like you're pushing your own socks down your legs to your ankles) and then you turn them right side out and stuff them with a chicken liver farce and serve them on a little toast raft smeared with chicken liver pate.

They were actually quite delicious. I have eaten quail before, but a deboned quail experience will change your life. Seriously. I will never eat quail with bones in ever again. What is the point? There are so many tiny bones, how does one even begin to but to find meat? But deboned? They're like little sausages with leg and wings. Yum!