Sauteed Quail In Cream Sauce
|Mushrooms||1⁄4 Pound, sliced|
|Whipping cream||1⁄2 Cup (8 tbs)|
Season birds with salt, pepper, and garlic salt to taste.
Using a frying pan, saute quail slowly in 1 tablespoon of the butter until well browned and tender.
It takes about 20 minutes, depending on their size.
Remove from pan and keep warm.
Add remaining 1 tablespoon butter to the pan and saute mushrooms until tender.
Pour in cream and cook down a few minutes.
Stir in brandy and sherry and heat until hot through.
Arrange quail on a serving platter or individual plates and spoon over the sauce.