Combine 1/3 cup flour, salt, and pepper. Dredge quail in flour mixture,
and set aside.
Melt 2 tablespoons butter in a large skillet; add mushrooms, and saute 4
minutes. Remove mushrooms from skillet; set aside.
Melt 1/2 cup butter in skillet; brown quail on both sides. Remove quail
to a 1-1/2 quart casserole. Add 1/4 cup plus 1 tablespoon flour to
drippings in skillet; cook 1 minute, stirring constantly. Gradually add
chicken broth and sherry; cook over medium heat, stirring constantly, until
gravy is thickened and bubbly. Stir in mushrooms.
Pour mushroom gravy over quail. Cover and bake at 350F for 1 hour.
Serve over rice. Yield: 6 servings.

Diane J. Rabon of South Carolina, in November, 1981 "Southern Living" Typos
by Jeff Pruett

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