Yield: 6 servings
|3.00 cup||vegetable oil; for frying|
|12.00 \N||whole quail|
|2.00 teaspoon||emeril's essence; see * note|
|2.00 cup||flour; plus|
|1.00 \N||egg; beaten|
|2.00 cup||milk; plus|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
|2.00 cup||mashed potatoes|
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Heat the oil for frying in a cast iron skillet. Season the entire quail with 1 teaspoon of Emeril's Essence. In a shallow bowl, whisk the egg and two tablespoons of milk together. Dredge the quail in the flour and dip it in the egg wash, letting the excess drip off. Dredge the quail a second time in the flour, covering the quail completely.
Fry the quail for 2 to 3 minutes on each side until golden-brown.
Remove from the oil and drain on a paper-lined plate. Season the quail with Essence. Remove all the oil except for ½ cup. Whisk in the remaining 2 tablespoons of flour and cook for 1 minute. Whisk in the remaining 2 cups of milk and cook for 3 to 4 minutes, or until the gravy is thick. Season the gravy with salt and pepper. Mound the potatoes in the center of the plate. Spoon the gravy over the potatoes and around the plate. Lay the fried quail on top of the potatoes. Garnish with Essence, biscuits and chives. This recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2454 broadcast 12-11-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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