- 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.