Quail En Chex

Provided by Hazel Bowman (submitted by Irene Hammons)

4 Quail
2 1/4 cups of corn chex, crushed down to 3/4 cup
3 Tbs flour
1 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
1 egg
1/4 cup milk
1/2 cup of butter or margarine

Clean and dry quail thoroughly, and tie the legs together.  Combine crushed chex, flour, salt, pepper, and cayenne pepper.  Beat together egg and milk.  Dip quail in milk mixture and roll and in chex mixture.  Brown well in butter (20-25 minutes).  Cover and cook over low heat for 45 minutes.

Quail In Cream

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).