Title: Quails with herbs
 Categories: Quials, Poultry, Val's
      Yield: 4 Servings
 
      8 ea QUAILS
      8 ea STRIPS BACON
      2 ts PARSLEY
      1 ts TARRAGON
    1/2 c  MARSALA OR PORT
      1 ea CUBE CHICKEN BROTH
      1 c  BOILING WATER
      2 ts FLOUR
      2 tb BUTTER
           SALT AND PEPPER
 
  PUT SALT AND PEPPER INSIDE THE QUAILS. WRAP EACH QUAIL IN BACON STRIP
  AND TIE TOGETHER. MELT BUTTER 1 Tb BUTTER I SKILLET AND BROWN EACH
  QUAIL EVENLY.  SPRINKLE WITH HERBS, STIR. POUR THE WINE OVER QUAILS
  ADD SALT AND PEPPER. COVER AND COOK OVER LOW HEAT FOR 20 MINUTES.
  MEANWHILE DISSOLVE CUBE IN BOILING WATER, MELT THE REMAINING BUTTER
  IN A SAUCEPAN, ADD THE FLOUR WHILE STIRRING WITH WOODEN SPOON.  THEN
  POUR THE BROTH IN SLOWLY, STIRRING CONSTANTLY. LET IT COOK FOR 10
  MINUTES ON LOW HEAT TO THICKEN. ONCE QUAILS ARE COOKED, TAKE THEM OUT
  OF SKILLET AND REMOVE BACON. PUT BACK IN PAN AND ADD CONTENTS OF
  SAUCEPAN, STIR AND LET COOK FOR 5 MINUTES WITHOUT COVER. TO SERVE PUT
  QUAILS IN SHALLOW DISH AND POUR SAUCE OVER THEM. SERVE WITH RICE.
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