Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Flour |
| ¼ cup | Butter |
| ½ teaspoon | Dried thyme |
| ½ teaspoon | Powdered sasafrass |
| 1 teaspoon | Baking powder |
| ½ cup | Half & half |
| ¼ cup | Butter |
| 1 pounds | Quail, cleaned & dressed |
| ½ cup | Sherry |
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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