Baked Quail with Mushrooms

Baked Quail with Mushrooms


⅓ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
6 quail; cleaned
2 tablespoons butter
½ pounds fresh mushrooms; sliced
½ cup butter
¼ cup plus 1 tbsp all-purpose flour
2 cups chicken broth
½ cup sherry
1 hot cooked rice

Combine 1/3 cup flour, salt, and pepper. Dredge quail in flour mixture, and set aside. Melt 2 tablespoons butter in a large skillet; add mushrooms, and saute 4 minutes. Remove mushrooms from skillet; set aside. Melt 1/2 cup butter in skillet; brown quail on both sides. Remove quail to a 1-1/2 quart casserole. Add 1/4 cup plus 1 tablespoon 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 350F for 1 hour. Serve over rice.

 Yield: 6 servings.
Diane J. Rabon of South Carolina, in November, 1981 "Southern Living"
Laura