Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Pan Fried Quail With Country Milk Gravy And Buttermilk Mashed Potatoes

  • Yield: 4 servings


  • 8 (4 ounce) whole quail, boneless, rinsed and patted dry
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dry Sherry
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon vegetable oil, plus 1 tablespoons
  • 3 cups all-purpose flour
  • 3 tablespoons Essence
  • 1/3 cup chopped yellow onions
  • 1 3/4 cups whole milk
  • 2 tablespoons chopped green onions
  • 1 tablespoon chopped garlic
  • 2 tablespoons chopped parsley
  • Buttermilk Mashed Potatoes
  • 1 pound asparagus, cleaned and steamed


  • In a large bowl, toss the quail with the Worcestershire, Sherry, salt, and pepper.
  • Heat 1 tablespoon oil to 325 degrees F. in a large cast-iron skillet or deep saute pan over medium-high heat.
  • In a shallow bowl, combine the flour with the Essence. One at a time, dredge the quail in the flour, shaking to remove any excess. Reserve excess flour.
  • Fry in batches until golden brown and cooked through, turning once, 3 to 4 minutes per side. Remove and drain on paper towels. Pour off all oil and wipe out pan with a clean towel.
  • To make the milk pan gravy, add 1 tablespoon vegetable oil to the skillet and heat. Add the onions and cook, over medium-high heat, until soft. Add 1 1/2 tablespoons of the remaining flour and cook, stirring, for 2 minutes. Add the milk and cook, stirring constantly, until thickened, 5 to 6 minutes. Add 2 green onions, garlic, and parsley and cook for 1 minute. Remove from the heat.
  • To serve, spoon the mashed potatoes into the center of 4 large plates, top with 2 quail and the pan gravy, and serve with asparagus.