Quail en Croute with Liver Pâté
Preheat oven to 325°F. Dredge quail in flour.
Melt butter over medium-high heat and sauté the quail for about 4 or 5 minutes on each side until golden brown. Set aside.
Cut the top off the loaf of bread and reserve. Hollow out the bread until there is room for the quail. Spread liver pate on the inside of the bread. Place the quail in the bread. Put the lid on the bread. Wrap in foil and place in the oven for 30 minutes. Open the foil and cook for another 10 minutes to crisp the bread.
Serve communal style, with the quail-stuffed loaf of bread in the middle of the table. Everyone tears into the bread and takes 1 quail per person.