in Cream Sauce
Prep Time: 1 hour
2 T. oil
1 lg. onion, chopped
2 c. water
2 chicken bullion cubes
1 t. salt
1-1/2 T. paprika
1 8-oz. carton sour cream
1 T. cornstarch dissolved in 1 c. water
Brown quail in hot oil while adding onion and stirring constantly. When
quail are browned and onions well sautéed, add water, bouillon
and salt. Cover and simmer for 1/2 hour. Add paprika. Stir in sour cream
and thin with the cornstarch mixture. Add to birds and simmer 10 minutes.
Serve over noodles or rice.
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