- Curry powder, to taste
- Pepper, to taste
- 4 cans chicken broth
- 1 cup sherry
- Dredge quail in flour and brown in a LOT of butter. Put the quail breast-side
up in an electric skillet and pour chicken broth over them 1/2 inch deep. Sprinkle
with curry powder and pepper.
- Put the lid on and simmer for 45 minutes, checking about every 15 minutes
and adding more broth if necessary. The last 10 minutes, add sherry and simmer
- To make a gravy, add a mixture of flour and milk to the remaining broth
and stir and simmer until of desired thickness.
- Serve with wild rice.