|All purpose flour||1 Cup (16 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Mushrooms||8 Medium, sliced|
|Parsley||3 Tablespoon, chopped|
|Buttered toast slices||6|
Wash quails, pat dry, and sprinkle inside and out with salt and pepper.
Coat outside of quails with flour.
Melt butter in a skillet and brown quails on all sides until golden brown.
Add water and sliced mushrooms.
Cover and simmer over low heat for 10 minutes.
Add parsley, cover, and cook for 10 minutes longer, or until quails are tender.
Serve on buttered toast with pan juice poured over quails