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