Serves 3-4. Pre time 2 hours.

6-8 quail, split in half
Salt and pepper to taste
1 stick butter
1 carrot, chopped
1 sm. onion, chopped
1/2 c. mushrooms (stems and pieces)
2 tbsp. bell pepper, chopped
1 tbsp. flour
1 c. chicken stock (or chicken broth)
1/2 c. white wine or sherry

Salt and pepper birds. In skillet, lightly brown birds in butter. Remove to a buttered casserole.

In the same skillet, saute vegetables for 5 minutes. Stir in flour and gradually add stock or broth. Simmer 10 minutes.

While sauce is simmering, pour wine over birds. Cover and bake for 1/2 hour at 350 degrees.