| 4 | | Quail; (6-7 oz each) |
| | Salt to taste |
| | The Mansion on Turtle Creek Pepper Mixture, to taste, see recipe |
| 4 | tb | Safflower oil; divided |
| 1/4 | c | Chopped onion |
| 1/4 | c | Chopped celery |
| 1/4 | c | Chopped carrot |
| 1 | | Bay leaf |
| 4 | | Sprigs fresh thyme |
| 1 | tb | Cracked black pepper |
| 2 | c | Veal demiglace |
| 1/2 | sm | Head Bibb lettuce; leaves separated, rinsed, and dried |
| 1/2 | sm | Head radicchio; leaves separated, rinsed, and dried |
| 1/2 | | Peeled carrot; julienned |
| 3 | | Bundles mache lettuce; rinsed well, all grit removed & leaves separated & dried |
| 1/2 | sm | Head chicory; yellow leaves only, rinsed, dried, and torn |
| 1/2 | | Bag or bundle enoki mushrooms, cut from stems, optional |
| 2 | tb | Sherry vinegar |
| 2 | tb | Virgin olive oil |
| 3 | tb | Peanut oil |
| | Salt; to taste |
| | Honey Mustard Vinaigrette; (see recipe) |
