Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3.00 tablespoon | olive oil |
| 1.00 pounds | wild mushrooms; cleaned, stemmed, |
| 1 \N | ; and chopped |
| ¼ cup | minced shallots |
| 2.00 tablespoon | minced garlic |
| 1.00 cup | port wine |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
| 1.00 \N | deboned quail; carcass removed and skin |
| 1 \N | intact |
| 1 \N | emerils essence; see * note |
* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.
In a large saute pan, heat the olive oil. When the oil is hot, add the mushrooms and saute for 6 minutes. Add the shallots and garlic and continue to saute for 4 minutes. Season with salt and pepper. Add the port wine and cook until almost all the liquid has cooked off, about 4 to 6 minutes. Remove the duxelle from the pan and cool completely.
Season the entire quail with Emeril’s Essence. Stuff the quail with the duxelle and set aside. See “Dirty Rice Stuffed Chicken”, the recipe for which is included in this collection.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A03 broadcast 01-22-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-22-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000