Name: Roasted Quail Stuffed with a Creole Oyster Dressing
Ingredients: 2 tb Olive oil; 2 tb Minced shallots; 1/2 Chopped onion; 1/2 Celery rib; chopped; 1 tb Minced garlic; 1 c Reserved oyster liquid; 2 c Raw oysters; chopped; 3 c Dense day-old white bread; cut 1. cubes; Salt; to taste; Freshly-ground black pepper; to taste; 4 Quail; split; 1/2 c Melted unsalted butter

I must feel the truth that once I was as close to hell as I am to the chair I am sitting on – even closer. Its darkness, like vapor, had entered my soul and was luring me down. Its views were my views. I was a son of hell (Matt. 23:15), a child of the Devil (John 8:44) and of wrath (Eph. 2:3). I belonged to the viper’s brood (Matt. 3:7), without hope and without God (Eph. 2:12). I must believe that just as a rock climber, having slipped, hangs over the deadly cliff by his fingertips, so I once hung over hell and was a heartbeat away from eternal torment. I say it slowly, eternal torment!

John Piper

CATEGORY	CUISINE	TAG	YIELD
		Essnce10	2	servings

INGREDIENTS

2	tb	Olive oil
2	tb	Minced shallots
1/2		Chopped onion
1/2		Celery rib; chopped
1	tb	Minced garlic
1	c	Reserved oyster liquid
2	c	Raw oysters; chopped
3	c	Dense day-old white bread; cut 1. cubes
		Salt; to taste
		Freshly-ground black pepper; to taste
4		Quail; split
1/2	c	Melted unsalted butter

INSTRUCTIONS

Pre-heat oven to 350 degrees. Heat oil in a large saute pan. Add shallots,
onions, and celery. Cook for 2 to 3 minutes. Add the garlic and continue
sauteing for 1 minute. Add the oyster liquid and bring to a simmer. Add the
oysters and cook for 2 to 3 minutes. Place in a large bowl with bread cubes
and season with salt and pepper. To prepare quail, season the quail very
well including the inside meat with salt and pepper. Stuff each quail with
2 ounces of the stuffing, and brush with butter. Roast quail about 20
minutes. This recipe yields 2 main dish or 4 appetizer servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2258 broadcast 12-20-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected]
02-10-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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