Title: Quail and mushrooms
 Categories: E.
      Yield: 4 Servings
 
      6 oz Chopped bacon
    1/4 c  Flour
  1 1/2 c  Chopped onions
      3 c  Assorted Exotic mushrooms,
           Such as shiitakes, oysters
           Or hedgehogs
      1 tb Chopped garlic
    1/2 c  Dry sherry
      1 c  Peeled, seeded and chopped
           Tomatoes
      2 c  Chicken stock
      8    Quail, breastbone removed
           And split down the back (4
        oz Each)
           Salt
           Cayenne
           Black pepper
      1 tb Fresh lemon juice
      1 tb Chopped parsley
 
  In a large skillet, over medium heat, fry the bacon until crispy,
  about 3 to 4 minutes. Using a slotted spoon, remove the bacon and
  drain on a paper-lined plate. Set the bacon aside. Stir the fat into
  the flour and make a medium brown roux, the color of peanut butter,
  by stirring constantly for 8 to 10 minutes. Stir in the onions and
  saute for 3 minutes, or until the vegetables start to wilt. Add the
  mushrooms and continue to cook for 2 minutes. Season with salt,
  pepper, and cayenne. Add the garlic and sherry and cook for 2
  minutes. Stir in the tomatoes and chicken stock and bring the liquid
  to a boil. Season the quail with salt, pepper, and cayenne. Add the
  quail to the mixture and simmer for 30 minutes, basting the quail
  every 10 minutes. Stir in the lemon juice and parsley. Serve the
  quail with the Jerusalem Artichoke and Potato Au Gratin and garnish
  with the reserved crispy bacon.
  
  Yield: 4 servings