Title: Smothered Quail
Categories: Game Entree Poultry Grain
Yield: 6 Servings

6		Quail
6	tb	Butter
3	tb	Flour
2	c	Chicken broth
1/2	c	Sherry
		Salt and pepper to taste
		Cooked rice

Prepare quail; brown in heavy skillet or Dutch oven in butter. Remove quail to baking dish. Add flour to butter in skillet; stir well. Slowly add chicken broth, sherry and salt and pepper to taste; blend well and pour over quail. Cover baking dish and bake at 350 F. for about 1 hour. Serve with cooked rice.

From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 190. Library of Congress Catalog Number 70-140493. Posted by Cathy Harned.

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