Melt 3 tablespoons butter in a cast iron Dutch oven over medium high heat. Add ¼ cup flour and cook, stirring frequently, until the mixture reaches a caramel brown color.
Add the carrots, celery, kale, onion, and garlic. Sauté for about 3 minutes.
Slowly whisk in the stock. Add the sage, rosemary, and roasted quail. Season with salt and pepper.
Reduce the heat and simmer for 15 to 20 minutes.
Dumplings
In a bowl, combine the remaining 1 cup flour, ½ teaspoon salt, pepper, and nutmeg.
In a separate bowl, beat the eggs with the milk. Gradually add the egg mixture to the dry ingredients and mix until smooth.
Bring a large pot of water to a gentle simmer. Press the dough through a spaetzle maker, large holed sieve, or metal grater directly into the simmering water.
Cook the dumplings for 5 to 8 minutes, then drain well.
Toss the cooked dumplings with the remaining 2 tablespoons butter and chopped parsley.
Add the dumplings to the quail mixture and serve warm.
