Maggie's Farm

Readers know that, in Southern tradition, "birds" means Bob White quail. I am not talking about four-and-twenty blackbirds.

Even if you don't have any around, you can get semi-boned (Hey, Bird Dog -have you ever boned a quail?) quail through D'Artagnan. Semi-boned means they leave the bones in the legs and thighs. Great first course.

One of the best first course recipes in the world: Boned Quail Stuffed with Foie Gras. Instead of pate de foie gras, you can use seared chunks of foie gras.

You can do a similar recipe with pheasant, adding some bread crumbs, onion, and apple chunks to the stuffing along with the chunks of seared foie gras. A semi-boned pheasant is good, too.

Your dinner guests will return for dining like this, even if they don't like you.