| INGREDIENTS |
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6 ea quail; cleaned
1/2 ts salt
1/2 ts pepper
1/3 c all-purpose flour
1 vegetable oil
2 1/2 c chicken broth
1/4 ts ground cinnamon
1/2 ts poultry seasoning
1 tb plus 1 tsp molasses
1 cl garlic; pressed
1 ts lemon juice
4 md carrots; cut into 2-inch
-pieces
2 ea stalks celery; cut into 2
-pieces
1/4 lb fresh mushrooms
2 ea green onions
1/2 c dry sherry
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| INSTRUCTIONS |
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Sprinkle quail with salt and pepper; dredge in flour. Brown quail on both
sides in hot oil in a large, heavy skillet. Remove quail, and drain off
oil; return quail to skillet. Combine next 6 ingredients, mixing well; pour
over quail. Reduce heat; cover, and cook 30 minutes. Add remaining
ingredients; cover and cook 30 additional minutes. Yield: 3 servings.
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