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Categories:
quail parsley bay leaf carrot soup stock onion cloves mushrooms sherry catsup salt pepper butter flour
Viewed: 11 - Published at: 3 years agoIngredients
- 6 quail
- 1 sprig parsley
- 1 bay leaf
- 1/2 carrot
- 1 pt. soup stock or water
- 1 onion
- 4 cloves
- 12 mushrooms
- 1/2 wineglass sherry
- 1 Tbsp. catsup
- salt
- pepper or paprika
- 1 Tbsp. butter
- 1 Tbsp. flour
Method
- Place parsley, bay leaf and onion in the casserole then add quail, soup, salt and pepper or paprika.
- Cover the dish and put into oven for 1 1/2 hours at 350°.
- When tender, make sauce as follows:
- Heat 1 tablespoon butter and add 1 tablespoon flour; when light brown add sauce from the birds; when boiling, remove from heat and add sherry, mushrooms and catsup.
- Pour over all the birds, return to the fire and when hot, serve in the casserole.
