10 quail, split
4 cups water
1 can cream of mushroom soup
1 1/2 cups long grain rice (uncooked)
1 pkg. dried onion soup mix

Place rice in bottom of shallow baking pan; add quail. Spoon mushroom soup over birds. Add water and sprinkle with onion soup mix. Cover pan with aluminum foil and bake 2 hours at 350 degrees F. Uncover last 10 minutes to brown. There is no need to add salt and pepper as mushroom and onion soup mix contain adequate seasoning. Serves 5.

6 quail, cleaned
Brandy
All-purpose four
6 tbsp. butter or margarine
2 cups sliced mushrooms
1/4 cup melted butter or margarine
1 cup consomme
1 cup dry red wine
1 stalk celery, quartered
Salt and pepper
Juice of 2 oranges, strained

Rub quail with cloth soaked in brandy; dust with flour. Melt 6 tbsp. of butter in a heavy skillet; add quail and saute 10 minutes. Saute mushrooms in 1/4 cup butter; pour over quail. Add consomme, wine, celery, salt, and pepper. Cover and simmer 20 - 30 minutes or until quail is tender. Discard celery, if desired; stir in orange juice. Heat thoroughly. Yields: 6 servings.

6 quail, cleaned
1/2 cup herb stuffin mix, crushed
1/3 cup butter, melted
1/3 cup Parmesan cheese, grated
2 tbsp. green onion, finely chopped

Preheat oven to 350 degrees F. Line a baking pan with aluminum foil. Split quail down back and flatten. Combine stuffing mix, cheese, and onion. Dip quail in melted butter and coat with stuffing mixture. Place in pan and bake 30-40 minutes, or until meat can be easily removed from bones. Serve immediately.

6 quail, cleaned
1/2 tsp. salt
1/2 tsp. pepper
1/3 cup all-purpose flour
Vegetable oil
2 1/2 cups chicken broth
1/4 tsp ground cinnamon
1/2 tsp poultry seasoning
1 tbsp plus 1 tsp. molasses
1 clove garlic, pressed
1 tsp lemon juice
4 med. carrots, cut into 2-inch pieces
2 stalks celery, cut into 2-inch pieces
1/4 lb. fresh mushrooms
2 green onions
1/2 cup dry sherry

Sprinkle quail with salt and pepper; dredge in flour. Brown quail on both sides in hot oil in a larg, heavy skillet. Remove quail and drain off oil; return quail to skillet.

Combine next 6 ingredients, mixing well; pour over quail. Reduce heat; cover and cook 30 minutes. Add remaining ingredients; cover and cook 30 additional minutes. Yields: 3 servings.

10 quail breasts
Seasoned salt
Pepper
Flour
Cooking Oil
1 can chicken gumbo soup
1 can golden mushroom soup
1 can onion soup

Preheat oven to 350 degrees F. Sprinkle seasoned salt and pepper on quail breasts and flour them. Brown lightly in a skillet with cooking oil; then put in a greased baking dish and set aside. Combine the 3 cans of soup in a saucepan and heat. Pour soup mixture over quail and bake 1 hour. Also good with dove and pheasant.

6 quail, cleaned and cut into serving pieces
1/4 cup peanut oil
1 sm. onion, chopped
2 whole cloves
1 tsp peppercorns
2 cloves garlic, minced
1/2 bay leaf
2 cups white wine
Salt
Pepper
1/8 tsp. cayenne
1 tsp. chives, chopped
2 cups evaporated milk

Fry quail in peanut oil in pan with lid. Remove from pan. Add onion, cloves, peppercorns, garlic, and bay leaf; cook several minutes. Add quail and brown. Add wine, salt, pepper, cayenne, and chives. Simmer 60-90 minutes until tender or bake covered in oven 1 hour at 325 degrees F. Remove quail and add evaporated milk for sauce and heat. Serve sauce over quail.

Dry pick quail. Clean and wipe thoroughly. Salt and pepper and dredge with flour. fry quail in hot fat and brown quickly. Cover tightly and reduce heat. Cook slowly until tender, turning the quail occasionally. Serve on hot platter garnished with thin slices of lemon and sprig of parsley.

6 quails
1 tsp. salt
1/2 tsp. pepper
2 sticks butter
2 cups heavy cream
1/4 tsp. oregano
1/2 cup toasted bread crumbs

Clean and split quails. Salt and pepper birds and simmer in butter in frying pan until tender. Add cream and sprinkle oregano over birds, and continue to cook until done. Garnish with bread crumbs. Yields: 4-6 servings.

Quail
3 oysters per quail
Melted butter
Corn meal
Flour
Butter
Salt and pepper to taste

Wipe birds inside and out with a damp cloth. Dip oysters in melted butter, then in corn meal and place inside bird. Make flour and butter paste; rub birds well with paste. Put birds in baking dish, place a strip of bacon across each bird. Bake 30 minutes, basting well with butter. May be served on toast.