8 quail
Pepper
1/3 stick butter
2 tbsp. brandy
1/4 c. white wine
1 c. stock or water
24 canned black cherries
1/4 c. syrup from cherries
1/2 tsp. grated lemon rind
1 tsp. lemon juice

Salt and pepper quail and roast in oven until well browned. Add brandy, wine, and water and continue cooking 10-12 minutes turning several times. Remove quail to hot plates, strain sauce into small saucepan, add cherries, cherry syrup, lemon rind and lemon juice, and a little more stock or water if needed. Simmer until cherries are warmed through. Spoon sauce over quail and place green peas and a baked potato with butter, a trace of sour cream and sprinkling of chives.