Recipe - Quail And Mushrooms

6 ounce Chopped bacon
One fourth cup Flour
1 One half cup Chopped onions
3 cup Assorted Exotic mushrooms
(such as shiitakes; oysters
or hedgehogs)
1 tablespoon Chopped garlic
One half cup Dry sherry
1 cup Peeled; seeded, chopped
tomatoes
2 cup Chicken stock
8 Quail (4 ounce ea);
breastbone removed, and
split down the back
Salt; to taste
Cayenne pepper; to taste
Freshly ground black pepper;
to taste
1 tablespoon Fresh lemon juice
1 tablespoon Chopped parsley
1 Recipe Jerusalem Artichokes
And Potato Au Gratin; see *
Note

* Note: See the "Jerusalem Artichokes And Potato Au Gratin" recipe which is
included 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
paperlined plate. Set the bacon aside. Stir the fat into the flour and
make a mediumbrown 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 LOUISIANA
REAL AND RUSTIC (c) ???? William Morrow Publishing From the TV FOOD
NETWORK (Show # EM1A76 broadcast 12011997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

12051997

Recipe by: Emeril Lagasse