* Note: See the "Jerusalem Artichokes And Potato Au Gratin" recipe which is included in this collection. In a large skillet, over medium heat, fry the bacon until crispy, about 3 to 4 minutes. Using a slotted spoon, remove the bacon and drain on a paper-lined plate. Set the bacon aside. Stir the fat into the flour and make a medium-brown roux, the color of peanut butter, by stirring constantly for 8 to 10 minutes. Stir in the onions and saute for 3 minutes, or until the vegetables start to wilt. Add the mushrooms and continue to cook for 2 minutes. Season with salt, pepper, and cayenne. Add the garlic and sherry and cook for 2 minutes. Stir in the tomatoes and chicken stock and bring the liquid to a boil. Season the quail with salt, pepper, and cayenne. Add the quail to the mixture and simmer for 30 minutes, basting the quail every 10 minutes. Stir in the lemon juice and parsley. Serve the quail with the Jerusalem Artichokes And Potato Au Gratin and garnish with the reserved crispy bacon. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A76 broadcast 12-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 12-05-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (558g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 29 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 7.2mg||2 %|
|Sodium 359.4mg||12 %|
|Potassium 1149.3mg||30 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 30.3g|
|Protein 12.1g||17 %|
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Calories per serving: 239
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