Grilled Quail Breast Wrapped in Prosciutto with Black Trumpet Mushrooms, Baby Leeks, Pea Tendrils and Saffron Noodles

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2 ounces butter

2 tablespoons chopped shallots

1 teaspoon fresh thyme

4 ounces black trumpet mushrooms, cleaned

8 ounces Quail Stock, recipe follows

Salt and pepper

4 quail breasts, boned, skinned and wrapped in prosciutto, bones reserved

12 strips Saffron Pasta, recipe follows

2 tablespoons chives, sliced

2 tablespoons parsley, chopped

8 baby leeks, blanched

12 pea tendrils

Quail Stock:

1 tablespoon olive oil

Quail carcasses, saved from above

1 carrot, diced

1/2 onion, diced

2 celery stalks, diced

2 sprigs fresh thyme

1 bay leaf

1 clove garlic

2 cups light chicken stock

Saffron Pasta:

1/2 cup boiling water

1 tablespoon saffron

2 cups flour

4 egg yolks

2 teaspoons salt