Roasted Quail Stuffed With Veal Over Creamy Goat Cheese Grits With A Maderia Reduction Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 cups veal stock

2 1/2 tablespoons paprika

2 cups quick white grits

1 tablespoon dried leaf oregano

6 ounces goat cheese, crumbled

Salt and freshly ground black pepper

1 cup Madeira

1 tablespoon cayenne pepper

1/2 cup chopped celery

3/4 pound veal stew meat, diced into 1-inch cubes

4 cups fresh bread crumbs

1/2 cup chopped carrots

1 teaspoon green peppercorns

2 crushed garlic cloves

8 whole quails, semi-boneless

2 cups veal demi-glace

Essence, recipe follows

1 tablespoon black pepper

1 cup chopped onions

4 1/2 cups milk

2 tablespoons garlic powder

2 tablespoons salt

1/2 cup chopped canned tomatoes

1 tablespoon dried thyme

1/2 stick plus 1 tablespoon butter

1 tablespoon onion powder

1/2 cup melted butter

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