Sauteed Quail with Mushrooms
Quail, 1 per person
Lemon
Salt if desired
Freshly ground black pepper
Mushrooms, sliced
Butter
1/2 cup white wine
Fresh parsley
Trenchers, 1 per bird

Rub quail with the cut side of a lemon; season inside and out with salt and pepper.  Brown quail along with sliced mushrooms in skillet in melted butter.  Add 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, discard wilted parsley, pour over mushrooms and sauce and garnish with fresh parsley.