|All purpose flour||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Quail||8 , cleaned|
|Water||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
Combine first 3 ingredients; stir well, and set aside.
Combine egg and 1/2 cup milk, and beat until blended.
Dredge quail in flour mixture, dip in egg mixture, and dredge again in flour mixture.
Heat 1/4 inch of oil in a large skillet; add quail, and cook over medium heat 10 minutes or until golden brown, turning occasionally.
Drain on paper towels.
Pour off all but 1/2 cup oil from skillet.
Add water and quail; cover and cook over medium heat 15 minutes.
Remove quail to serving platter.
Drain off drippings, reserving 1/4 cup in skillet.
Add 1/4 cup flour to drippings in skillet; cook over low heat, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add 2 cups milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.