Ingredients

8 quail whole or breasts (soak overnight in 3 C. milk)
1 C. flour
1 cube butter
1 chopped onion
1 chopped green sweet pepper
Salt and pepper to taste
1 can cream of chicken soup
1/4 C. white sherry wine
1/2 C. milk

Cooking Instructions

Salt and pepper quail. Roll in flour. Brown in butter (just brown, do not over cook). Place in baking dish. Pour off 1/2 of drippings. Saute onion and green pepper in same skillet. Add soup, wine, and milk. Mix well. Pour over quail. Cover and bake at 300 degrees for 45 minutes.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)