Recipe - Jambalaya Pudding

1 tablespoon Plus 2 teaspoons unsalted
butter; at room
temperature, in all
1 cup Half and half
1 One half cup Heavy cream
5 lg Eggs
2 cup Leftover jambalaya
6 sl White bread; with crusts,
torn into 2" pieces
Salt and pepper
2 Whole quails roasted
1 cup Herb shallot sauce; recipe
follows, (brown stock
based)
One fourth cup Shaved green onions

HERB SHALLOT SAUCE
1 tablespoon Unsalted butter
One half cup Shallots; minced
2 cup Beef stock
1 Sprig fresh thyme or 1
teaspoon dried
2 tablespoon Snipped chives or parsley

ESSENCE OF EMERIL SHOW#EE2272

Preheat the oven to 350 degrees. Lightly grease a 6 cup muffin tin, (the
largest muffin tins available is what we need) with 2 teaspoons of butter.
In a large bowl which together the half and half, cream, and eggs. Season
with salt and pepper. Add the jambalaya. Fold in the bread and season with
the salt and pepper. Pour into the prepared pans and dot the tops with the
remaining butter. Place the tin in a water bath. Bake until golden and
puffy, for about 40 minutes. Unmold the muffin pan. Place one muffin
inverted onto the plate, place the 2 whole roasted quails right on top and
spoon over the sauce. Garnish with the green onions.

Yield: 6 servings

HERB SHALLOT SAUCE: Melt butter in a sauce pan over medium heat. Add
shallots and cook until softened. Add stock and thyme. and simmer 15
minutes. In a bowl combine 1 tablespoon arrowroot with 2 tablespoons cold
water. Add arrowroot mixture to stock in a slow steady stream, and simmer
until thickened. Strain sauce and stir in chives or parsley.

Yield: 6 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 20, 1998