8-12 quail
salt
flour
pepper
one half tsp thyme
one half tsp sage
1/3 cup olive oil orbutter
1/2 lb. fresh mushrooms or 4-oz. can sliced mushrooms
parsley flakes or fresh chopped parsley
2 cups dry sherry

Preheat oven to 350 degrees F. Split birds down back. Add salt to the flour and dust birds lightly. Melt butter in skillet and place birds skin-side down. Saute until browned on both sides. Remove birds from skillet and place in a casserole dish with lid. Add mushrooms seasonings and parsley and pour enough sherry into casserole to half cover the birds. Cover casserole and heat in oven for 1 hour. Spoon the clear sherry gravy over the birds before serving.
Yields : 4 - 6 servings