Quail with Herbs

Place water, tomato, onion, thyme, shallot, carrot, green onion, and salt in a pot

Bring to a boil, then reduce heat and simmer for 2 hours

Strain the vegetables and broth separately

Rinse the dried mushrooms thoroughly with running water and drain

In a pot, combine two cups of water and the mushroom, and bring to a boil

Simmer until the mushroom is slightly tender

Remove with a slotted spoon, chop, and reserve

Season the quails with salt

Stuff each one with half a slice of bacon, a sage leaf, a parsley sprig, and a marjoram sprig

Fry the quails in butter or until golden brown

Reduce heat and add broth gradually

Simmer until the quails are tender

Remove from the pot

Strain the vegetables and place them in the pot

Combine with mushrooms and quails to warm through

Serve with sauce and polenta.