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Baked Quail1 dozen quail, 4 tablespoons truffle peelings, 1 cup mushrooms, 1 tablespoon flour, 1 cup fresh bread crumbs, 1 tablespoon oil, 1 teaspoon salt, 21/2 cups chicken broth, ˝ teaspoon cayenne pepper, ˝ teaspoon minced onions, 1/2 teaspoon minced parsleySalt and pepper quail inside and out. Combine mushrooms, bread crumbs, salt, cayenne, pepper and truffles; sauté in butter. Stuff quail with this mixture. Make roux by browning flour in oil. Add stock, onions and parsley to browned flour, then pour over quail which have been put into baking pan. Bake 4 hour at 325°, basting frequently.
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