Provided by Hazel Bowman (submitted by Irene Hammons)
Preheat oven to 375 degrees. Rub 6 quail with salt and pepper. Wrap the quail with bacon, and use toothpicks to hold in place. Bake in greased dish until brown. Reduce heat to 325 degrees. Pour in 1 pint of cream, and baste birds until cream thickens. Add 2 tbs of sherry (total cook time is approximately 2 hours).
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