6 tablespoons of butter.
3 tablespoons of flour.
2 cups of chicken broth.
½ cup of sherry.
Salt and black pepper, to taste.
Rice, cooked, to serve with.
In a heavy skillet, brown quail in the butter.
Remove to baking dish.
Add the flour to skillet and stir thoroughly.
Gradually add the broth, sherry, salt and black pepper. Blend and pour over the quail.
Cover the baking dish and bake at 325°F (160°C) for 1 hour and 15 minutes.
Serve with rice.