Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 ea Quail; cleaned 1 ts Paprika
1 c Buttermilk Vegetable oil
1 tb Hot sauce 1/2 c Chicken broth
2 tb Worcestershire sauce 1/4 c All-purpose flour
1 ts Dried whole thyme 2 c Milk
1 ts Pepper 1 tb Worcestershire sauce
1/2 ts Salt 1/4 ts Salt
1 c All-purpose flour 1/2 ts Pepper
1 ts Salt Tomato slices (optional)
1/2 ts Pepper Parsley sprigs (optional)
1 ts Red pepper

Split quail to, but not through, the breast bone. Combine
buttermilk and next 5 ingredients n a large shallow dish, mixing
well. Add quail; cover and marinate 8 hours in refrigerator. Remove
quail from marinade, reserving marinade.
Combine 1 cup flour and next 4 ingredients; dredge quail in flour
mixture, dip in reserved marinade, and dredge again in flour mixture.
Heat 1/4-inch oil in a skillet; add quail, and cook over medium
heat 10 minutes or until golden, turning occasionally. Drain on
paper towels.
Pour off all but 1/4 cup oil from skillet. Add broth and quail;
cover and cook over medium heat 15 minutes. Transfer quail to a
serving platter. Drain off drippings, reserving 1/4 cup in skillet.
Add 1/4 cup flour to drippings in skillet; cover and cook over low
heat, stirring until smooth. Cook 1 minute, stirring until
constantly. Gradually add 2 cups milk, and cook over medium heat,
stirring constantly, until thickened and bubbly. Stir in
Worcestershire sauce, 1/4 tsp salt, and 1/2 teaspoon pepper. Serve
quail with gravy. If desired, garnish quail with tomato slices and
parsley.

From Cheryl Midgley of Alabama in October, 1988 "Southern Living"
Typos by Jeff Pruett
Submitted By JEFF PRUETT On 09-20-95

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