8 Quail [cut up]
1 c Flour
1/2 c Peanut oil
2 cn Cream of chicken soup
2 cn Cream of celery soup
2 cn Chicken broth
1/2 c White wine [dry]
2 White onions [thinly sliced]
2 Bay leaves
1/3 c Parmesan cheese
1) Rinse the birds and pat dry inside and out, season with salt
and pepper to taste and coat with flour. Brown in hot peanut oil in a
skillet... 2) Combine the quail with the soups, broth, wine, onions,
and bay leaves in a crock pot and cook on high for 4 hours and then
reduce heat to low for 7 to 8 hours or `til birds are tender... 3)
Remove bay leaves add the cheese and cook for 30 min more... Serve
over rice or noodles...
