| Recipe: | Quail and Mushrooms |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 4 |
| Difficulty: | N/A |
| Ingredients: | 6 oz Chopped bacon
1/4 cup(s) flour
1 1/2 cup(s) Chopped onions
3 cup(s) Assorted Exotic mushrooms (such as shiitakes; oysters or hedgehogs)
1 tbsp Chopped garlic
1/2 cup(s) Dry sherry
1 cup(s) Peeled; seeded, chopped tomatoes
2 cup(s) chicken stock
8 quail - (4 oz ea); breastbone removed, and split down the back
salt ; to taste
cayenne pepper ; to taste
Freshly ground black pepper ; to taste
1 tbsp Fresh lemon juice
1 tbsp Chopped parsley
1 Recipe jerusalem artichokes And Potato Au Gratin; see * Note
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| Directions: | * Note: See the "Jerusalem Artichokes And Potato Au Gratin" recipe which isincluded 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 LOUISIANAREAL 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 - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
12-05-1997
Recipe by: Emeril Lagasse
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