Baked Quail With Mushrooms - Sl 11/81 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: All-purpose flour,
1/2 cup: Butter,
1 tsp: Salt,
1/4 cup: Plus 1 tbsp all-purpose,
1/2 tsp: Pepper,
-flour,
6 each: Quail, cleaned
2 cup: Chicken broth,
2 tbsp: Butter,
1/2 cup: Sherry,
1/2 lbs: Fresh mushrooms, sliced
Hot cooked rice,
Directions:
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"
Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-30-95
Source from luhu.jp
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"
Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-30-95
Source from luhu.jp