Brush Dale Hunting Preserve and Kennel
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  • Quail Parisienne
    6 dressed quail
    1/2 cup dry white wine
    1 10 oz. can condensed cream of
    mushroom soup
    1 3-oz. can sliced mushrooms,
    drained (1/2 cup)
    1 cup dairy sour cream
    Hot cooked rice

    Place quail, breasts down, in an 11x7x2 baking dish; sprinkle with salt. Blend wine into mushroom soup; add mushrooms and pour over quail. Bake at 350 for 1 to 1 hours. Remove quail to platter; sprinkle with paprika. Pour sauce into saucepan; blend in sour cream and heat gently till hot. Serve sauce over quail and hot cooked rice. Makes 6 servings. Can also be made in a crock pot. Do not overcook or the quail will get dry and tough.

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