Instructions: 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 2 cups 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.

Season insides of quails with Bayou Blast - (Emeril"s Creole Seasoning) and stuff each with about 1/4 cup of stuffing. Reform quails around stuffing; season outsides with the Creole spice.

Begin sauce: In a saucepan begin boiling chicken stock until flavorful and reduced to about 1 1/2 cups. In a small saute pan heat oil, add tomatoes and saute, 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. Transfer grit cakes to a baking sheet and bake in oven with quail until hot.

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.

This recipe yields 2 servings.

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