SAUTEED QUAIL w/ MUSHROOMS
1 QUAIL PER SERVING 1 LARGE ROLL PER BIRD
1 CUP SLICED MUSHROOMS ½ CUP RED WINE
RUB EACH BIRD WITH CUT SIDE OF LEMON, SEASON BIRDS INSIDE AND OUT WITH SALT AND PEPPER. BROWN QUAIL ALONG WITH SLICED MUSHROOMS IN SKILLET IN MELTED BUTTER. ADD ½ CUP OF WHITE WINE WHEN BIRDS ARE NICELY BROWNED ON ALL SIDES, TOSS IN A FEW PARSLEY SPRIGS, COVER AND SIMMER 10 TO 15 MINUTES; UNTIL BIRDS ARE TENDER. DISH EACH BIRD INTO A TRENCHER, POUR OVER MUSHROOMS, AND GARNISH WITH FRESH PARSLEY.
TRENCHERS- TAKE LARGE ROLL (JUST SLIGHTLY LARGER THAN BIRD), CUT OFF TOPS AND SCOOP OUT THE SOFT CRUMBS, LEAVING ONLY A SHELL. BUTTER THE BREAD SHELLS LIBERALLY AND TOAST IN A SLOW OVEN UNTIL THEY ARE VERY CRISP AND LIGHTLY BROWN.