Roast Quail and Toulouse Sausage

The chef patron of the famous Le Coq Hardi in Dublin is John Howard, an Irishman born in County Clare in western Ireland. His cooking training took him to France, London and Switzerland, though he says his cooking is classic French. This next dish, of roasted quail, stuffed with cabbage and foie gars, served with Toulouse sausage and wild mushroom sauce, demonstrate the combination of French methods and Irish products so typical to his work.