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Grillade Stuffed Quail With Grit Cakes

  • Yield: 2 servings


  • 1/2 pound veal stew meat, cubed
  • 1/2 cup chopped onions
  • 1/2 cup chopped tomatoes
  • 2 garlic cloves
  • 2 cups mild stock
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • Salt and pepper
  • 1/2 cup bread crumbs, more if needed
  • 4 quail, split down back
  • Creole spice
  • 2 cups strong chicken stock
  • 1 teaspoon oil
  • 5 plum tomatoes quartered
  • Andouille Grit Cakes (recipe follows)
  • 2 tablespoons grated Parmesan cheese
  • Chopped parsley, for garnish


  • Make grillade stuffing: In a saucepan combine first seven ingredients; season with salt and pepper. Bring to a boil, reduce heat to very low and simmer for 40 minutes, until veal is very tender. Strain veal, reserving liquid separately. In a food processor combine veal mixture with about 1/2 cup bread crumbs and process until smooth; add some braising liquid if too dry, or more bread crumbs if too loose -- stuffing should be firm enough to hold its shape. Season to taste with salt and pepper.
  • Preheat oven to 400 degrees F. Season insides of quails with Creole spice and stuff each with about 1/4 cup of stuffing. Reform quails around stuffing; season outsides with Creole spice.
  • Begin sauce: In a saucepan begin boiling chicken stock until flavorful and reduced to about 1 1/2 cups. In a small sauté pan heat oil, add tomatoes and sauté, tossing, until their liquid begins to evaporate. Add them to rapidly boiling stock; adjust seasonings with salt and pepper. Meanwhile, roast quail in a roasting pan about 12 minutes. To serve, on each dinner plate arrange two grit cakes, touching; top each grit cake with a quail. Ladle sauce over all and garnish with Parmesan and parsley.