Recipe - Sauteed Quial Provencale

6 Quails
One fourth cup Butter
3 Minced garlic cloves
One half cup Diced green peppers
One fourth cup Diced onion
3 cup Tomatoes (peeled, seeded &
Chopped)
One fourth cup Sherry
1 teaspoon Paprika

Melt butter & saute quails 3 minutes each side or until golden brown.
Remove from pan & keep warm. Add garlic, peppers & onions; saute until
tender. Add tomato & bring to simmer. Add sherry & quails & continue
to simmer until most of the liquid evaporates. Season with paprika,
salt & pepper. Pour sauce on platter & arrange quails on sauce.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip