*from Gourmet Delight Recipes by Dianne Tumey

6 quail
1/4 cup butter
1/2 cup chopped onion
1 cup chicken bouillon
2 tbsp. sherry
1/2 cup chopped celery
1 tbsp. cornstarch
chopped parsley

Sauté quail in butter for 10 minutes. Remove and sauté onion and celery for 5 minutes. Add corn starch to bouillon and add to skillet, stirring constantly until thickened. Stir in sherry. Arrange quail in baking dish, pour sauce over birds, and sprinkle with parsley.

Bake at 350 degrees for 20 minutes, or until quail are tender.

· Anonymous ·

4 quail
Salt and pepper to taste
4 cups cabbage, shredded
4 slices bacon, cooked crisp and crumbled
16 large cabbage leaves 2 Tbsp. butter
1 cup chicken broth
4 small apples, sliced
1/4 tsp. crushed thyme
1/4 tsp. crushed tarragon
1/4 tsp. caraway seeds
1 tsp. salt
1/4 tsp. pepper

Salt and pepper the quail. Combine shredded cabbage and bacon and stuff 1/4 of the mixture in the cavity of each bird. Wrap each quail with 4 whole cabbage leaves and tie with string. Put in Dutch oven on top of the stove.

In a saucepan, place the rest of the ingredients and simmer for 5 minutes. Pour the sauce over the birds and bring the liquid to a boil. Lower heat, cover and simmer 25-30 minutes until tender. Remove string and cabbage leaves. Serve with sauce. Serves 4.