In a large bowl, toss the quail with the Worcestershire, Sherry , salt, and pepper.
Heat 1 tablespoon oil to 325 degrees F. in a large cast-iron skillet or deep saute pan over medium-high heat.
In a shallow bowl, combine the flour with the Essence. One at a time, dredge the quail in the flour, shaking to remove any excess. Reserve excess flour.
Fry in batches until golden brown and cooked through, turning once, 3 to 4 minutes per side. Remove and drain on paper towels. Pour off all oil and wipe out pan with a clean towel.
To make the milk pan gravy, add 1 tablespoon vegetable oil to the skillet and heat. Add the onions and cook, over medium-high heat, until soft. Add 1 1/2 tablespoons of the remaining flour and cook, stirring, for 2 minutes. Add the milk and cook, stirring constantly, until thickened, 5 to 6 minutes. Add 2 green onions, garlic, and parsley and cook for 1 minute. Remove from the heat.
To serve, spoon the mashed potatoes into the center of 4 large plates, top with 2 quail and the pan gravy , and serve with asparagus.
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.
Combine the potatoes and 1 teaspoon of the salt in a medium pot with water to cover by 1-inch. Bring to the boil. Reduce the heat to medium-low and simmer uncovered until the potatoes are fork tender, about 15 minutes. Drain in a colander .
Return the potatoes to the cooking pot and place over medium-low heat. Add the buttermilk, butter, remaining 1/4 teaspoon salt, and black pepper and mash with a potato masher or heavy fork until fluffy, about 4 minutes. Remove from the heat and adjust seasoning, to taste. Serve immediately.
Yield: 4 cups