Quail Casserole

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.