Baked quail with mushrooms

6 servings

Ingredients

Quantity Ingredient
⅓ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
6 eaches quail; cleaned
2 tablespoons butter
½ pounds fresh mushrooms; sliced
½ cup butter
¼ cup plus 1 tbsp all-purpose flour
2 cups chicken broth
½ cup sherry
1 hot cooked rice

Directions

Combine ⅓ 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 ½ cup butter in skillet; brown quail on both sides. Remove quail to a 1-½ quart casserole. Add ¼ 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

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