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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Essnce05 6 Servings

INGREDIENTS

3 c Vegetable oil, for frying
12 Whole Quail
2 t Emeril's Essence, see * Note
2 c Flour, plus
2 T Flour
1 Egg, beaten
2 c Milk, plus
2 T Milk
Salt, to taste
Freshly-ground black pepper
to taste
2 c Mashed potatoes
4 Biscuits
1 T Chives

INSTRUCTIONS

Note: See the "Emeril's Essence Information" recipe which is included
in this collection.  Heat the oil for frying in a cast iron skillet.
Season the entire  quail with 1 teaspoon of Emeril's Essence. In a
shallow bowl, whisk  the egg and two tablespoons of milk together.
Dredge the quail in the  flour and dip it in the egg wash, letting the
excess drip off. Dredge  the quail a second time in the flour, covering
the quail completely.  Fry the quail for 2 to 3 minutes on each side
until golden-brown.  Remove from the oil and drain on a paper-lined
plate. Season the  quail with Essence. Remove all the oil except for
1/2 cup. Whisk in  the remaining 2 tablespoons of flour and cook for 1
minute. Whisk in  the remaining 2 cups of milk and cook for 3 to 4
minutes, or until  the gravy is thick. Season the gravy with salt and
pepper. Mound the  potatoes in the center of the plate. Spoon the gravy
over the  potatoes and around the plate. Lay the fried quail on top of
the  potatoes. Garnish with Essence, biscuits and chives. This recipe
yields 6 servings.  Recipe Source: ESSENCE OF EMERIL with Emeril
Lagasse From the TV FOOD  NETWORK - (Show # EE-2454 broadcast
12-11-1996) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com  01-15-1997  Recipe by: Emeril Lagasse  Converted
by MM_Buster v2.0l.

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