Pan Fried Quail With Country Milk Gravy And Buttermilk Mashed Potatoes | Emerils.com

Ingredients

• 8 (4 ounce) whole quail, boneless, rinsed and patted dry
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dry Sherry
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil, plus 1 tablespoons
• 3 cups all-purpose flour
• 3 tablespoons Essence
• 1/3 cup chopped yellow onions
• 1 3/4 cups whole milk
• 2 tablespoons chopped green onions
• 1 tablespoon chopped garlic
• 2 tablespoons chopped parsley
• Buttermilk Mashed Potatoes
• 1 pound asparagus, cleaned and steamed