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8 quail
salt and freshly ground pepper
1/2 c. butter
1/2 c. white wine
1 carrot, diced
1 onion, diced
3 Tbsp. diced green pepper
1/2 c. mushrooms
2 Tbsp. flour
1 c. chicken broth

Rub quail with salt and pepper. In large skillet, melt
butter and brown quail lightly. Remove quail to baking dish;
pour wine over and place in 350 degrees oven. In butter in which
quail has been browned saute carrot, onion, green pepper and
mushrooms 5 minutes. Slowly stir flour into vegetables; cook
and stir a few seconds. Slowly add chicken broth, stirring
until sauce is thickened; simmer 10 minutes. Remove quail from
oven and pour vegetable sauce over quail into wine. Return
casserole to oven and bake 1 hour or until quail is tender.
Makes 4 to 8 servings.

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