INGREDIENTS

INSTRUCTIONS

* Note: See the .Bayou Blast - {Emeril.s 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 - {Emeril.s 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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