INGREDIENTS

INSTRUCTIONS

Note: See the Bayou Blast - {Emerils Creole Seasoning} and Andouille
Grit Cakes recipes which are included in this collection.  Make
grillade stuffing: In a saucepan combine first seven ingredients;
season with salt and pepper. Bring to a boil, reduce heat to very low
and simmer for 40 minutes, until veal is very tender. Strain veal,
reserving liquid separately. In a food processor combine veal mixture
with about 2 cups bread crumbs and process until smooth; add some
braising liquid if too dry, or more bread crumbs if too loose --
stuffing should be firm enough to hold its shape. Season to taste  with
salt and pepper. Preheat oven to 400 degrees. Season insides of  quails
with Bayou Blast - {Emerils Creole Seasoning} and stuff each  with
about 1/4 cup of stuffing. Reform quails around stuffing; season
outsides with the Creole spice. Begin sauce: In a saucepan begin
boiling chicken stock until flavorful and reduced to about 1 1/2  cups.
In a small saute pan heat oil, add tomatoes and saute, tossing,  until
their liquid begins to evaporate. Add them to rapidly boiling  stock;
adjust seasonings with salt and pepper. Meanwhile, roast quail  in a
roasting pan about 12 minutes. Transfer grit cakes to a baking  sheet
and bake in oven with quail until hot. To serve, on each dinner  plate
arrange two grit cakes, touching; top each grit cake with a  quail.
Ladle sauce over all and garnish with Parmesan and parsley.  This
recipe yields 2 servings.  Recipe Source: ESSENCE OF EMERIL with Emeril
Lagasse From the TV FOOD  NETWORK - (Show # EE-113 broadcast
01-06-1997) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com  02-15-1997  Recipe by: Emeril Lagasse  Converted
by MM_Buster v2.0l.

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