Old Fashioned Fried Quail

• 4 to 6 quail
• 1 c. flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 c. margarine
• 1 c. water
• 1 (4 oz.) can mushrooms
• 1 Tbsp. parsley
• 1 tsp. instant chicken bouillon
• 1/2 c. heavy cream
• paprika

1. Split cleaned quail lengthwise; wash then dry.
2. Mix flour, salt and pepper; sprinkle over quail.
3. Roll pieces of meat to coat.
4. In a heavy skillet or an electric frypan, melt margarine and brown meat.
5. Add water; simmer for 20 minutes.
6. Turn meat during cooking time; do not allow to boil dry.
7. If liquid level falls below 1/2 cup, add more water.
8. Add mushrooms, parsley, bouillon and cream; sprinkle with paprika.
9. Cook over low heat for 30 minutes, or until tender.
10. Turn meat during cooking time once or twice.
11. Do not allow sauce to cook away.
12. If necessary, add additional cream and water (in equal portions).

quail, flour, salt, pepper, margarine, water, mushrooms, parsley, instant chicken, heavy cream, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=920176 (may not work)