2 tablespoons vegetable oil
1 pound andouille sausage, finely chopped
1 cup chopped onions
1/2 cup chopped celery
Freshly ground black pepper
2 tablespoons chopped garlic
1 cup heavy cream
3 cups milk
8 ounces grated white cheddar cheese
1/2 cup green onions, chopped
8 cups 1-inch cubed white bread
12 to 16 farm-raised quails, wings clipped and split down the breast bone
1 recipe of Sweet Barbecue Sauce (recipe follows)
1 recipe of Warm Haricots Verts Relish (recipe follows)
1 tablespoon finely chopped fresh parsley
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