| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Emlive05 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
lb |
Wild mushrooms; cleaned, stemmed, |
|
|
; and chopped |
| 1/4 |
c |
Minced shallots |
| 2 |
tb |
Minced garlic |
| 1 |
c |
Port wine |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
|
Deboned quail; carcass removed and skin |
|
|
Intact |
|
|
Emeril.s Essence; see * Note |
INSTRUCTIONS
* Note: See the .Emeril.s Essence Information. recipe which is included in
this collection.
In a large saute pan, heat the olive oil. When the oil is hot, add the
mushrooms and saute for 6 minutes. Add the shallots and garlic and continue
to saute for 4 minutes. Season with salt and pepper. Add the port wine and
cook until almost all the liquid has cooked off, about 4 to 6 minutes.
Remove the duxelle from the pan and cool completely. Season the entire
quail with Emeril.s Essence. Stuff the quail with the duxelle and set
aside. See .Dirty Rice Stuffed Chicken., the recipe for which is included
in this collection.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A03 broadcast 01-22-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-22-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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