Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c All-purpose flour 1/2 c Butter
1 ts Salt 1/4 c Plus 1 tbsp all-purpose
1/2 ts Pepper -flour
6 ea Quail; cleaned 2 c Chicken broth
2 tb Butter 1/2 c Sherry
1/2 lb Fresh mushrooms; sliced Hot cooked rice

Combine 1/3 cup flour, salt, and pepper. Dredge quail in flour
mixture, and set aside.
Melt 2 tablespoons butter in a large skillet; add mushrooms, and
saute 4 minutes. Remove mushrooms from skillet; set aside.
Melt 1/2 cup butter in skillet; brown quail on both sides. Remove
quail to a 1-1/2 quart casserole. Add 1/4 cup plus 1 tablespoon
flour to drippings in skillet; cook 1 minute, stirring constantly.
Gradually add chicken broth and sherry; cook over medium heat,
stirring constantly, until gravy is thickened and bubbly. Stir in
mushrooms.
Pour mushroom gravy over quail. Cover and bake at 350F for 1 hour.
Serve over rice. Yield: 6 servings.

Diane J. Rabon of South Carolina, in November, 1981 "Southern Living"
Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-30-95

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