|Quail||32 Ounce, thawed, if frozen (8 Quails, 3 To 4 Ounce Each)|
|Spinach||1 Pound, stems removed|
|Onion||1 Large, chopped|
|Carrots||2 Large, chopped|
|Small mushrooms||1⁄2 Pound, quartered|
|All purpose flour||1 Tablespoon|
|Pastry||1 (For A Double-Crust 10-Inch Pie)|
|Egg||1 , beaten with 1 tablespoon water|
|Water||1 Tablespoon (For Beating The Egg)|
|Whipping cream||1 Cup (16 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
Remove quail necks and giblets; reserve for other uses, if desired.
Rinse quail inside and out, pat dry, and set aside.
Rinse spinach well; place with water that clings to leaves in a 12 to 14-inch frying pan.
Cover and cook over medium-high heat, stirring once, until spinach is wilted.
Pour into a colander and let cool; squeeze out excess moisture.
Wipe frying pan clean; add 2 tablespoons of the butter and melt over medium-high heat.
Add quail, a portion at a time, without crowding; cook, turning, until browned on all sides.
Remove from pan and set aside.
Melt remaining 2 tablespoons butter in pan; add onion and carrots and cook, stirring, until onion is soft.
Add mushrooms and cook, stirring, for 1 minute.
Add flour and cook, stirring, until bubbly; set aside.
On a floured board, roll out half the pastry to a 14-inch circle.
Fit pastry circle into a 10-inch pie pan; trim edges to 1 inch beyond rim.
Spoon mushroom mixture into pastry; top evenly with spinach.
Arrange quail spoke-fashion on spinach, breasts up and legs toward edges of pan.
Roll out remaining pastry to a circle at least 13 inches in diameter.
Drape pastry over quail, allowing legs to poke through.
Trim edges of top crust, then crimp edges of pastry to seal.
Brush top with egg-water mixture.
Bake pie, uncovered, on lowest rack of a 400° oven until richly browned (about 30 minutes).
In a wide frying pan, bring cream and sherry to a boil over high heat.
Boil, stirring, until reduced to 3/4 cup.