Preheat the oven to 400 degrees F.
In a large saucepan, over medium heat, add the oil. When the oil is hot, add the veal, brown for 2 minutes. Add the onions, carrots, and celery. Season with salt and pepper. Saute for 2 minutes.
Add the garlic, tomatoes, peppercorns, and stock. Bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for 30 minutes, or until very tender. Remove from the heat and cool completely. Strain the veal, reserving the liquid.
In a food processor, fitted with a metal blade, add the veal and puree until smooth. Add the butter, bread crumbs, and 1/2 cup of the reserved poaching liquid. Season with salt and pepper.
Using a sharp knife, split the back of the quail down the middle. Season the quail with Essence.
Divide the stuffing into eighths. Form the mixture into round balls. Place each quail, skin side down, and place each ball of veal mixture in the center of the quail. Wrap the quail around the stuffing. Place each quail on a parchment lined baking sheet, breast side up.
Brush each quail with the melted butter. Place the quail in the oven and roast for 20 to 25 minutes. In a saucepan, over medium heat, add the Madeira. Bring the liquid to a boil and reduce by half, about 4 minutes. Add the reduction and simmer for 2 to 3 minutes.
In a saucepan, over medium heat, add the milk and remaining butter. Season with salt and pepper. Bring the liquid to a boil. Whisk in the grits. Stir constantly for 6 minutes or until tender. Remove from the heat and stir in the cheese. Season with salt and pepper. Remove from the heat and keep warm.
To serve, spoon the grits in the center of each plate. Place two quails on top of each plate of grits. Spoon the sauce over the quail.
Emeril's Essence:
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3169.22 Kcal (13269 kJ)
Calories from fat	1370.92 Kcal
		% Daily Value*
Total Fat	152.32g	234%
Cholesterol	366.11mg	122%
Sodium	5030.32mg	210%
Potassium	1282.02mg	27%
Total Carbs	358.55g	120%
Sugars	31.85g	127%
Dietary Fiber	19.24g	77%
Protein	100g	200%
Vitamin C	9.2mg	15%
Vitamin A	0.7mg	23%
Iron	13mg	72%
Calcium	1064mg	106%

Amount Per 100 g
Calories	268.6 Kcal (1125 kJ)
Calories from fat	116.19 Kcal
		% Daily Value*
Total Fat	12.91g	234%
Cholesterol	31.03mg	122%
Sodium	426.34mg	210%
Potassium	108.66mg	27%
Total Carbs	30.39g	120%
Sugars	2.7g	127%
Dietary Fiber	1.63g	77%
Protein	8.47g	200%
Vitamin C	0.8mg	15%
Vitamin A	0.1mg	23%
Iron	1.1mg	72%
Calcium	90.2mg	106%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.