Yield: 1 Servings
Measure | Ingredient |
---|---|
¾ cup | All-purpose flour, divided |
1 teaspoon | Salt |
½ teaspoon | Pepper |
6 \N | Quail (1/3 to 1/2 pound each) |
½ cup | Butter or margarine |
½ pounds | Fresh mushrooms, sliced |
2 cups | Chicken broth |
2 teaspoons | Minced fresh thyme or 3/4 teaspoon dried thyme |
\N \N | Hot cooked noodles, optional |
Combine ½ cup flour, salt and pepper; coat each quail. Melt butter in a skillet; brown the quail. Transfer to an ungreased 2-½-qt.
baking dish. In the pan drippings, saute the mushrooms until tender.
Add remaining flour and stir to make a smooth paste. Add broth and thyme, stirring constantly. Bring to a boil; boil for 1 minute or until thickened. Pour over the quail. Cover and bake at 350' for 40-50 minutes or until tender and juices run clear. Serve over noodles if desired. Yield: 6 servings.
The Taste of Home Recipe Book 2nd Edition 1996 Recipe Collection