Evelyn Odom, F.M.S,
- 15 quails
- Salt and pepper to taste
- 2 cups flour
- 1 1/2 cup cooking oil
- 2 large onions, chopped very fine
- Celery same amount as onion, chopped fine
- 2 cup sauterne wine
- 2 cup water
- 3 bay leaves
- 1/2 stick butter, cut in squares
Salt and pepper quail. Dust with flour and brown in cooking oil. Place quail in large ovenware casserole. Sprinkle onions and celery over quail. Pour wine and water over this. Dot with butter and stick bay leaves with toothpicks so they can be found easy.
Cover casserole tightly and bake at 375° until onions and celery are almost clear, approximately 2 hours. Baste occasionally.
This gravy is very good over rice.