Quail with Mushroom Duxelle

3 tb Olive oil
1 lb Wild mushrooms, cleaned,
Stemmed, and chopped
1/4 c Minced shallots
2 tb Minced garlic
1 c Chicken broth
Salt and black pepper
1 Deboned quail, carcass removed and skin intact

SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #EMIA03 Format by Dave Drum - 01 November 98
Adapted by Patti Vincent