A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Quail Casserole
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- #60754
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
6 quails, split down back
salt
6 tablespoons butter or margarine
paprika
1/2 pound fresh mushrooms
1 can (16 ounce size) artichoke hearts, drained
2 tablespoons flour
2/3 cup chicken stock
4 tablespoons cream sherry
directions
Sprinkle birds with salt. Melt 4 tbsp butter in large skillet. Place quail skin side down in skillet and brown on both sides.
Place quail in deep casserole and sprinkle with paprika. Place artichokes between quail. Add 2 more tbsp butter to skillet and saute whole mushrooms. Add flour to mushrooms.
Stir and add chicken stock gradually. Cook for four minutes and add cream sherry. Salt and pepper gravy to taste and then pour over quail.
Bake for one hour covered at 350 degrees F.
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nutrition data
Nutritional data has not been calculated yet.
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