8 ea quail; cleaned and split
-down ba
3/4 c all-purpose flour
1 ts salt
1/2 ts pepper
1/2 c butter or margarine; divided
1/2 c onion; chopped
1/3 c mushrooms; chopped
1/2 c dry white wine
1/4 c dry sherry
1 dash of salt and pepper
8 sl french bread; toasted

RED PLUM SAUCE
1 c red plum jam
1 ea rind of 1 lemon
1 ea rind of 1 orange
3 tb lemon juice
1/2 c orange juice
1 tb cornstarch
1/2 ts dry mustard

Spread quail open, and pat dry with paper towels. Combine flour, 1
teaspoon salt, and 1/2 teaspoon pepper; dredge quail in flour mixture and
set aside.
Melt 2 tablespoons butter in skillet; add onion and mushrooms, and saute
4 minutes. Remove onion and mushrooms from skillet, and set aside.
Melt 1/4 cup butter in skillet, and brown quail on both sides. Remove to
a 13″ x 9″ x 2″ pan. Add wine to drippings in skillet; bring to a boil,
scraping sides and bottom of skillet with back of spoon. Pour over quail.
Bake at 300 degrees for 30 minutes.
Combine onion mixture, remaining 2 tablespoons butter, sherry, dash of
salt and pepper; stir well. Spread mixture on toasted bread, and broil 6
inches from heat until bubbly.
Place quail on each toast slice, and serve with Red Plum Sauce. Yield; 4
servings.

Red Plum Sauce:
Combine all ingredients; stirring well. Cook over medium heat; stirring
constantly. Bring to a boil, and boil 1 minute. Serve hot. Yield: 1-1/2
cups.

_The Southern Living Cookbook_ Compiled & edited by Susan Carlisle Payne.
Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff Pruett

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