6 quail, quartered
2 tbsp. dry sherry
1/4 c. butter
1/2 c. chopped onion
1/2 c. chopped celery
1 tbsp. cornstarch
1 c. chicken bouillon
2 tbsp. chopped parsley

Saute quail in butter for 10 minutes. Remove quail saute onion and celery in butter remaining in skillet for 5 minutes. Add cornstarch dissolved in bouillon and cook, stirring constantly until thickened. Stir in sherry and parsley. Arrange in shallow casserole and pour sauce over them. Bake in moderate oven at 350 degrees for 15 minutes. Serves 6.