Quail Pies

Quail Pies

Ingredients:
6 slices carrot
1/4 teaspoon

Directions:
peppercorns
Stalk of celery
Flour
2 slices onion
Salt and pepper
Sprig of
parsley
Sherry wine
Remove breasts and legs from birds, season with salt and pepper, dredge with flour, and sauté
in butter. To butter in pan add vegetables and peppercorns, and cook five minutes. Separate
backs of birds in pieces, cover with cold water, add vegetables, and cook slowly one hour.
Drain stock from vegetables, and thicken with flour diluted with enough cold water to pour
easily. Season with salt, pepper, and wine. If not rich enough, add more butter.