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    Casserole of Quail


    Source of Recipe


    Aunt Saunny

    6quails quartered 1/2 cup celery
    2Tbsp. dry sherry 1 Tbsp. cornstarch
    1/4 cup butter 1 cup chicken bouillon
    1/2 cup diced onion

    Saute quail in butter for 10 minutes. Remove quail and saute onion and the celery in butter remaining in the pan for about 5 minutes. Add cornstarch dissolved in bouillon and cook. Stir constantly until thickened. Stir in sherry. Arrange quail in shallow casserole and pour sauce over them.
    Sprinkle with 2 Tbsp. of chopped parsley. Bake in 350 degrees oven for 15 minutes. Serves six.
 

 

 

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