Serves: 6
Total Calories: 113
Prep time: n/a
Cook time: 30 minutes
Total time: 30 minutes

6 quail , , quartered
2 tablespoons dry sherry
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped parsley
1 tablespoon cornstarch
1 cup chicken bouillon
2 tablespoons chopped parsley

Sauté the quail in butter for 10 minutes. Remove the birds and sauté onions and celery in butter remaining in skillet for 5 minutes, stirring constantly. Add the cornstarch dissolved in bouillon and cook, stirring constantly until thickened. Stir in sherry and parsley. Arrange quail in shallow casserole and pour sauce over them. Bake in moderate oven (350°F) for 15 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 113
Calories from Fat: 93

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