Instructions: Preheat the oven to 350 degrees. Lightly grease a 6 cup muffin tin, (the largest muffin tin available is what we need) with 2 teaspoons of butter.

In a large bowl whip together the half-and-half, cream, and eggs. Season with salt and pepper. Add the jambalaya. Fold in the bread and reseason with the salt and pepper. Pour into the prepared pans and dot the tops with the remaining butter. Place the tin in a water bath. Bake until golden and puffy, for about 40 minutes. Unmold the muffin pan. Place one muffin inverted onto the plate, place the 2 whole roasted quail right on top and spoon over the Herb Shallot Sauce. Garnish with the green onions.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.