Sprinkle quail with salt and pepper; dredge in flour. Brown quail
on both sides in butter in a large skillet. Remove quail, and set
aside.
Saute mushrooms, onion, and parsley in pan drippings. Add quail
and wine; cover, reduce heat to medium low, and cook 30 minutes,
basting frequently. Add whipping cream, and cook until thoroughly
heated. (Do not boil.) Serve over rice.

Mrs. Troy Rainwater of Texas; in November, 1985 "Southern Living"
Typos by Jeff Pruett