8-12 quail
Salt
Flour
pepper
One half tsp thyme
One half tsp sage
1/3 cup Olive oil orbutter
1/2 lb. fresh mushrooms or 4-oz. can sliced mushrooms
Parsley flakes or fresh chopped parsley
2 cups dry sherry
Preheat oven to 350 degrees F. Split birds down back. Add salt to the flour and dust birds lightly. Melt butter in skillet and place birds skin-side down. Saute until browned on both sides. Remove birds from skillet and place in a casserole dish with lid. Add mushrooms seasonings and parsley and pour enough sherry into casserole to half cover the birds. Cover casserole and heat in oven for 1 hour. Spoon the clear sherry gravy over the birds before serving. Serves 4 - 6 people.
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Pot Roast Quail with Mushrooms
Quail
Bacon
Salt
Pepper
Sugar
Mushrooms
Sherry
Onions
Sage
Directions
Parboil birds. Then pick, draw, singe and rinse them. Then wrap each bird with a slice of bacon and put them into a buttered pot to simmer with some sherry, onions, garlic and sage. Baste occasionally while they are roasting. If they are large birds, they will take about 1/2 hour to cook. When they are done, put them into a warmer for 2 minutes while you add 1 tbsp. of butter, a little fresh sherry stirring to make gravy. Serve the birds on toat witht he gravy poured over them; garnish with warm hearts of artichoke grape jelly. On the same plate, serve mushrooms as follows:
MUSHROOMS:
Slice mushrooms and onion: add sugar and saute in melted butter. Add salt and pepper and serve with quail.
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Quail for a King
6 quail, cleaned
1/2 tsp. salt
1/2 tsp. pepper
1/3 cup all-purpose flour
Vegetable oil
2 1/2 cups chicken broth
1/4 tsp ground cinnamon
1/2 tsp poultry seasoning
1 tbsp plus 1 tsp. molasses
1 clove garlic, pressed
1 tsp orange juice
4 med. carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
1/4 lb. fresh mushrooms
2 green onions
1/2 cup dry sherry
Sprinkle quail with salt and pepper; dredge in flour. Brown quail on both sides in hot oil in a large, heavy skillet. Remove quail and drain off oil; return quail to skillet.
Combine next 6 ingredients, mixing well; pour over quail. Reduce heat; cover and cook 30 minutes. Add remaining ingredients; cover and cook 30 additional minutes. Yields: 3 servings.
