Ingredients

Salt and pepper to taste
6 to 8 quail, split in half or
cornish hens, split
1 stick of butter
1 carrot, diced
1 sm. onion
1/2 C. mushrooms, stems and pieces
2 Tbsp. bell pepper, chopped
1 Tbsp. flour
1 C. of chicken stock (or chicken broth)
1/2 C. white wine or sherry

Cooking Instructions

Salt and pepper birds. In skillet, lightly brown birds in butter. Remove to buttered casserole dish. In same skillet, saute’ vegetables for 5 minutes. Stir in flour and gradually add stock or broth. Simmer 10 minutes. While sauce is simmering, pour wine over birds. Pour sauce over the birds, cover and bake for 1 1/2 hours at 350 degrees. Serves 3 to 4.
 
 
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