Posted By: Joe Coley (VIEW COUNT: 4309) PRINT
6 quails quartered
2 tbsp. dry sherry
2 1/4 cups butter
1/2 cup diced onion
1/2 cup celery
1 tbsp. cornstarch
1 cup chicken bouillon
saute quail in butter for 10 minutes.
remove quail and saute onion and the celery in butter remaining in pan for about 5 minutes.
add corntarch dissolved in bouillon and cook,
stir constantly, until thickened.
stir in sherry.
arrange quail in shallow casserole dish and pour souce over them.
sprinkle with 2 tablespoons chopped parsley.
bake 350 degrees oven for 15 minutes.