|Chopped shallots||2 Teaspoon|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||1 1⁄2 Cup (24 tbs)|
|Chopped parsley||1 Tablespoon|
|Dried tarragon||1 Dash|
|Ground nutmeg||1 Dash|
|White wine||1 1⁄3 Cup (21.33 tbs)|
Make stuffing by combining 3 tbsp. butter with shallots, mushrooms,bread crumbs,parsley, salt, pepper, tarragon, nutmeg, and 1/3 cup white wine.
Clean and stuff quail.
Heat 54 lb. butter in heavy skillet,and brown quail quickly.
Turn birds breast side down and add remaining wine.
Cover and allow to simmer in moderate oven (350 F.) about 20 minutes.
Remove coyer, turn birds breast up, increase oven to 450 F., and bake 5 minutes, basting frequently.
Salt , and pepper to taste and serve on browned fine dry bread crumbs.
Serve gravy with chopped liver and hearts separately.