4 quail
Salt, pepper, flour
1/4 c. butter
1/2 c. water
1/2 c. seedless grapes
2 tbsp. chopped hazelnuts
1 tbsp. lemon juice
4 buttered toast slices

Sprinkle quail inside and out with salt, pepper and flour. Melt butter in skillet; add quail and brown on all sides. Add water, cover and cook over low heat 15 minutes, or until tender. Add grapes and cook 3 minutes longer. Stir in nuts, lemon juice. Serves 4.