Baked Quail with Mushrooms

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Baked with sherry and mushrooms, the lightly breaded quail is delicious.

Ingredients

1/3 C. All-purpose flour
1 tsp. Salt
1/2 tsp. Pepper
6 Quail; cleaned
2 Tbs. Butter
1/2 lb. Fresh mushrooms; sliced
1/2 C. Butter
1/4 C. Plus 1 tbsp all-purpose flour
2 C. Chicken broth
1/2 C. Sherry
Hot cooked rice

Directions

Combine 1/3 C. flour, salt, and pepper. Dredge quail in flour mixture, and set aside. Melt 2 Tbs. butter in a large skillet; add mushrooms, and sauté 4 minutes. Remove mushrooms from skillet; set aside. Melt 1/2 C. butter in skillet; brown quail on both sides. Remove quail to a 1-1/2 quart casserole. Add 1/4 C. plus 1 Tbs. flour to drippings in skillet; cook 1 minute, stirring constantly. Gradually add chicken broth and sherry; cook over medium heat, stirring constantly, until gravy is thickened and bubbly. Stir in mushrooms. Pour mushroom gravy over quail. Cover and bake at 350 degrees F for 1 hour. Serve over rice.

Yield: 6 servings.