Instructions

Fry the bacon in a large skillet over medium heat until crisp. Using a slotted spoon, remove the bacon, drain, and set aside.
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Add the flour to the fat in the skillet and make a medium brown roux, the color of peanut butter, by stirring constantly for 8 to 10 minutes.
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Add the onions and stir constantly for about 3 minutes, or until slightly wilted. Add the mushrooms and cook for 2 minutes. Add the garlic and the sherry and cook for 2 minutes. Add the tomatoes and broth and bring to a boil. Add the quail, salt, cayenne, and black pepper and simmer for about 30 minutes, basting and turning the quail every 10 minutes. Stir in the lemon juice and parsley.
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Serve garnished with the reserved bacon pieces.
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Yield: 4 servings