Title: Bbq quail over andouille pudding
 Categories: E.
      Yield: 4 Servings
 
      2 tb Vegetable oil
      1 lb Andouille sausage, finely
           Chopped
      1 c  Chopped onions
    1/2 c  Chopped celery
           Salt
           Freshly ground black pepper
      2 tb Chopped garlic
      5    Eggs
      1 c  Heavy cream
      3 c  Milk
      8 oz Grated white cheddar cheese
    1/2 c  Green onions, chopped
      8 c  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 tb Finely chopped fresh
           Parsley
 
  Preheat the grill. In a large saute pan, heat 1 tablespoon of the
  oil. Add the sausage and render for about 3 to 4 minutes. Add the
  onions and celery. Season with salt and pepper. Continue to saute for
  2 to 3 minutes. Stir in the garlic and remove from the heat. Set
  aside and cool. In a mixing bowl, whisk the eggs, cream and milk
  together. Add the bread. Fold in the sausage mixture and cheese.
  Season with salt and pepper. Stir in the green onions. Preheat the
  oven to 375 degrees F. Pour the mixture into a greased large baking
  dish. Bake for 45 minutes or until golden brown on top. Remove from
  the oven and rest for 5 minutes before serving. Season both sides of
  the quail with salt and pepper. Brush both sides of the quail with
  1/2 of the BBQ sauce. Place the quail on the hot grill, meat side
  down, and cook for 4 to 5 minutes on each side, basting the quail
  often. To serve, spoon a small pool of the sauce in the center of
  each plate. Mound the pudding in the center of each plate. Arrange
  two quails on top of the pudding. Arrange the Warm Haricots Verts
  Relish around the quail. Garnish with parsley.
  
  Yields: 6 servings