6 quail bone-in, quartered
1/4 cup butter
1/2 cup sliced onions
2 tbps dry sherry
1/2 cup chopped celery
1 tbpn cornstarch
1 cup chicken bouillon
2 tbps chopped parsley

N.B. Items in bold are available from all MF outlet.

Saute quail in butter for 10 minutes. Remove quail, saute onion and celery in remaining butter in skillet for 5 minutes.

Add cornstarch dissolved in bouillon and cook, stirring constantly until thickened.

Stir in sherry and parsley. Arrange in shallow casserole and pour sauce over them.

Bake in moderate oven at 350 degrees for 15 minutes.