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.
A Message from our Provider:
“Jesus Christ is the shelter from life’s storm.”