|½ teaspoon||Dried thyme|
|½ teaspoon||Powdered sasafrass|
|1 teaspoon||Baking powder|
|½ cup||Half & half|
|1 pounds||Quail, cleaned & dressed|
Combine flour, butter, thyme, sasafrass & baking powder. Mix until crumbly. Add cream. Mix into a dough. Roll out on a floured board to make ½" thick pastry crust. Melt butter in a skillet. Cut quail into pieces & fry it in the butter for 5 minutes, stirring occasionally. Arrange quail in a baking dish. Stir sherry into pan juices & pour over the quail. Top with crust. Prick the crust with a fork & bake for 20 minutes in 400 oven until golden brown.
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