Tie legs of each quail together; twist wings under back.
In paper or plastic bag combine flour, 1 teaspoon salt, and pepper.
Add quail, 2 or 3 at a time; shake well to coat.
In skillet brown quail slowly in butter.
Add wine and onion.
Cover and simmer till tender, 25 to 30 minutes.
Remove quail to platter; keep warm.
Reserve 1/2 cup juices in skillet.
Beat cream with egg yolks, 1/4 teaspoon salt, and dash pepper; slowly stir into pan juices.
Cook and stir till thickened.