Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Quail (1 per serving) 1 Lemon
1 c Sliced mushrooms Butter
1/2 c White wine Parsley
1 lg Roll (1 per bird)

Rub each bird with cut side of lemon, season birds inside and out
with salt and pepper. Brown Quail along with sliced mushrooms in
skillet in melted butter. Add wine when birds are nicely browned on
all sides, toss in a few parsley sprigs, cover and simmer 10 to 15
minutes; until birds are tender. Dish each bird into a Trencher, pour
over mushrooms and garnish with fresh parsley.

TRENCHERS:

Take a large roll just slightly larger than bird, cut off top and
scoop out soft crumbs, leaving only a shell. Butter the shells
liberally and toast in a slow oven until they are very crisp and
lightly browned. Submitted By NEYSA DORMISH On 10-19-95

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