Title: Baked Quail with Mushrooms - Sl 11/81
Categories: Entree Game Southern
Yield: 6 Servings

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

previous

next