• 12 quail
  • salt and pepper to taste
  • 1/2 c. butter
  • 1/2 c. flour
  • 1 bay leaf
  • 1 tsp. thyme
  • 1 1/2 c. game stock
  • 1 1/2 c. Rhine wine

Season quail with salt and pepper. Gently roll the quail in flour.  Melt the butter in a large Dutch oven.  Brown quail on all sides, approximately 1 minute.  Reduce heat.  Add the bay leaf, thyme, game stock and wine.  Cover and simmer for 15 minutes or until birds are done.  Remove quail and place on serving dish.  Remove bay leaf and discard.  Pour remaining sauce over quail before serving.  Can be served over rice or noodles.