(adapted from recipe by Gabriel Rucker of Le Pigeon)

for the poussin and waffles (4 servings):
1/4 cup unsalted butter
1/2 teaspoon espelette or aleppo pepper
1/4 teaspoon Maldon sea salt plus more for sprinkling
4 semiboneless quail (substituted here with 2 poussin)
kosher salt
1 cup buttermilk
3 cups all-purpose flour
1 cup fresh bread crumbs
1 teaspoon paprika
1 teaspoon mustard powder
1/2 teaspoon freshly grated nutmeg
canola oil for frying
4 Eggo waffles

In a small bowl, combine 1/4 cup of the butter, the pepper and the Maldon salt and set aside. Season the quail/poussin with kosher salt and put it in a small bowl with the buttermilk; set aside to soak. In a large bowl, combine the flour, bread crumbs, paprika, mustard powder, nutmeg and one tablespoon kosher salt. Drain the quail/poussin well and coat evenly with the flower mixture. Pour oil to a depth of 2 inches in a cast-iron pot. Heat the oil over high heat. When the oil is hot, add the quail/poussin. Turn down the heat to medium and fry until the quail/poussin is browned and cooked through to medium (2-3 minutes on each side for the quail and 5-6 minutes for the poussin). Set the quail/poussin aside to rest on a wire rack. Toast the waffles. Spread the butter and espelette pepper mixture over the waffles.
 Arrange the waffles on a platter with the quail/poussin. Drizzle the foie maple syrup on top. Sprinkle with Maldon salt and serve. (Served here with blistered shishito peppers which have been flash fried and sprinkled with Maldon salt and lime juice)

for the foie maple syrup (3/4 cup):
6 ounces foie gras, cubed
1/2 cup pure maple syrup

In a small saucepan over low heat, melt the foie gras with the maple syrup until the mixture is thick and sticky, 10 to 15 minutes. Carefully strain the liquid, discarding the foie bits and reserving the syrup. The syrup will keep for up to 2 weeks in the refrigerator.

(PDT / Modern American Drinks 1895)

2 oz. Plymouth gin
.75 oz heavy cream
.75 oz simple syrup
.5 oz fresh lime juice
.5 oz fresh lemon juice
5 drops orange flower water
1 fresh egg white

Shake all the ingredients without ice, then shake vigorously with ice for 2 minutes. Strain into a chilled Collins glass. Top with 1 oz. club soda.



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