Ingredients

8-12 quail
Salt
Flour
1/3 C. butter or margarine
1/2 lb. fresh mushrooms or 1 (4 oz.) can mushrooms
Chopped fresh parsley or parsley flakes
Dry white wine, about 2 C.

Cooking Instructions

Split the birds down the back. Salt and dust lightly in flour. Saute in skillet until browned on both sides. Remove birds from skillet and place them in a casserole with lid. Pour drippings from skillet over birds and add mushrooms and parsley. Pour enough wine into casserole to half-cover the birds. Cover and place in 350 degree oven for 1 hour. Doves and quarters of pheasant may also be done this way. Allow only 45 minutes in oven for doves and 1 1/4 hours for pheasant.
 
 
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