6 quail split down back
1/4 cup flour
salt and pepper
4 tbsp. butter
1/2 cup red table wine
1 tbsp. sugar
1/2 cup blanched, sliced almonds

Dust birds in flour seasoned with salt and pepper. Melt butter and and saute birds until nicely browned. Add wine and sugar. Cover and continue cooking slowly for 15-20 minutes. Add almonds and cook for 5-10 minutes longer or until birds are fork tender. (Allow 2 quail or woodcock per serving; 4 dove or snipe.)