Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 quails
1 salt and pepper
1 flour
1/4 c butter
1/2 c water
6 mushrooms; sliced
2 tb parsley; chopped
4 sl toast; buttered, or
-trenchers (

Sprinkle quails inside and out with salt, pepper, and flour. Melt butter
in a skillet; add quails and brown on all sides. Add water and mushrooms.
Cover and cook over low heat 10 minutes. Add parsley, cover, and cook 10
minutes longer, or until tender. Serve on buttered toast or trenchers with
mushroom sauce from pan. Applesauce is a good accompaniment.

Note: To make trenchers, cut Italian bread into 2-inch-thick slices, or
cut large rolls into halves, selecting bread or rolls slightly larger in
size than a quail. Scoop center from each to make a cup to hold the bird.
Butter and toast lightly.

From "A Guide to Game Cookery", US Brewers Foundation (1959) MM by Dave
Sacerdote

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