Grillade Stuffed Quail with Grit Cakes

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Grillade Stuffed Quail with Grit Cakes Ingredients

1/2 lb Veal stew meat; cubed	1/2 c Bread crumbs; more if needed
1/2 c Chopped onions	4 Quail; split down back
1/2 c Chopped tomatoes	Bayou Blast - {Emeril?s
2 Garlic cloves	2 c Strong chicken stock
2 c Mild stock	1 ts Oil
1 Bay leaf	5 Plum tomatoes; quartered
2 Sprigs Fresh thyme	Andouille Grit Cakes; see *
Salt; to taste	2 tb Grated Parmesan cheese
Freshly-ground black pepper;	Chopped parsley; for garnish

Instructions for Grillade Stuffed Quail with Grit Cakes

* 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.

Main Ingredient: ChickenCuisine: Uncategorized

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