Roasted Quail Stuffed With A Mushroom And Andouille Duxel

God's…promises are not simply random good intentions. Rather, God's promises together point to and delineate a divine plan for history – a plan to rescue a people for the praise of His glory, and to effect that rescue, that salvation, through a judgment that God Himself would bear on our behalf. In other words, history is not cyclical, a 'mere repetition' of archetypal patterns. Rather, history is heading somewhere. It's linear. It's developing and progressing toward an end that God has already prepared.

Michael Lawson

CATEGORY	CUISINE	TAG	YIELD
		Emlive06	4	Servings

INGREDIENTS

3	c	Chopped assorted fresh
		exotic mushrooms
		such as shiitakes
		chanterelles lobster
		Or black trumpet mushrooms), Or black trumpet mushrooms
4	oz	Diced andouille sausage
1/4	c	Chopped onions
1	T	Minced garlic
2	T	Olive oil
		Emeril's Essence, see * Note
		Salt, to taste
		Freshly-ground black pepper
		to taste
1/2	c	Port wine
3/4	c	Bread crumbs
8		Quail, cleaned boned
		leaving only the leg bones
		in
1		Recipe Port Wine Sauce, see
		* Note

INSTRUCTIONS

Note: See the "Emeril's Essence Information" and "Port Wine Sauce"
recipes which are included in this collection.  In the bowl of a food
processor, combine the mushrooms, andouille,  onions and garlic. Pulse
until the mixture forms a coarse paste,  about 10 times. In a large
saute pan, heat 1 tablespoon of the olive  oil. When the oil is hot,
add the mushroom mixture. Season the  mixture with Emeril's Essence,
salt and pepper. Saute for 4 minutes.  Stir in the port and cook for 1
minute. Remove the pan from the heat  and stir in the bread crumbs and
cool completely. Season each quail,  inside and out with the remaining
olive oil and Essence. Stuff each  quail with 1/4 cup of the duxelles
and wrap the skin around the  stuffing. Make an incision in the bony
end of one leg of each bird  and insert the other leg through the
incision to keep the legs  crossed to make a nice presentation. Place
the quail on a  parchment-lined baking sheet, about 1 inch apart. Place
the baking  sheet in the oven and roast the quail until they're golden
brown and  crisp-skinned, for about 20 minutes. Serve the quails with
the sauce  ladled over the top. This recipe yields 4 servings.  Recipe
Source: EMERIL LIVE with Emeril Lagasse - adapted from his NEW  NEW
ORLEANS COOKING (c) 1993 - William Morrow Publishing From the TV  FOOD
NETWORK - (Show # EM-1B06 broadcast 04-22-1998) Downloaded from  their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
04-24-1998  Recipe by: Emeril Lagasse  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 148 Calories From Fat: 69 Total Fat: 7.9g Cholesterol: 0mg Sodium: 221.9mg Potassium: 67.6mg Carbohydrates: 16.5g Fiber: 1.2g Sugar: 1.7g Protein: 3g