3/4 pound veal stew meat, diced into 1-inch cubes
Salt and freshly ground black pepper
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
2 crushed garlic cloves
1/2 cup chopped canned tomatoes
1 teaspoon green peppercorns
4 cups veal stock
1/2 stick plus 1 tablespoon butter
4 cups fresh bread crumbs
8 whole quails, semi-boneless
Essence, recipe follows
1/2 cup melted butter
1 cup Madeira
2 cups veal demi-glace
4 1/2 cups milk
2 cups quick white grits
6 ounces goat cheese, crumbled
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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