Maggie's Farm

Somebody asked me to recommend a recipe for it. Here's one: John Rooney's Foie Gras Stuffing.

I had that once as stuffing in boned quail, but it would be perfect for any bird. Reminds me that, years ago, a friend made us boned squab stuffed with squab liver and sage (he raised his own squab). That was tasty too. I see that D'Artagnan (thanks for the big bucks, D'Artagnan) sells boned Coturnix quail and boned squab. I suggest trying them sometime for a special feast.

Speaking of liver, how about Italian liver sauce. It's great stuff, a classic Italian pasta. I'd like some right now. Don't use ham, though. Use pancetta or proscuitto. Bacon is too intense for the purpose.