¾ cup plus 1 tablespoon all-purpose flour
Salt and pepper
½ cup (1 stick) butter
½ cup chicken broth
¼ cup chopped parsley for garnish
Coat the quail with ¾ cup of the flour and sprinkle with the salt and pepper to taste. Melt the butter in a frying pan over medium heat. Place the quail in the frying pan and brown well, turning often. Add the chicken broth. Cover the pan and cook the quail about 15 minutes. Put the quail on a hot platter. Add the remaining 1 tablespoon flour to the pan juices and cook until thickened. Pour the gravy over the quail and sprinkle with the parsley.
Hint: A little white wine can be added along with the chicken broth.
YIELD: 3 TO 4 SERVINGS