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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