8 quail whole or breasts (soak overnight in 3 c. milk)
1 c. flour
1 cube butter
1 chopped onion
1 chopped green sweet pepper
Salt and pepper to taste
1 can cream of chicken soup
1/4 c. white sherry wine
1/2 c. milk

Salt and pepper quail. Roll in flour. Brown in butter (just brown, do not over cook). Place in baking dish. Pour off 1/2 of drippings. Saute onion and green pepper in same skillet. Add soup, wine, and milk. Mix well. Pour over quail. Cover and bake at 300 degrees for 45 minutes.