Makes 4 servings
 
2 pheasants or 4 quail

Seasoned flour
3 tablespoons butter or margarine
1/2 pound fresh mushrooms, sliced
1/3 cup sliced almonds
1/2 small onion, chopped
3 celery stalks, chopped
1 pint cream
Salt to taste
1 teaspoon pepper
1 cup dry sherry
 
Quarter pheasant or halve quail. Dip in seasoned flour and brown in butter.  Set aside.
Sautee mushrooms, almonds, onion and celery in butter.
Place game in Dutch oven and pour over sauteed mixture.
Cover and bake at 350 degrees for 1 hour.
Add cream, salt, pepper and sherry.
Cover and bake an additional 30 minutes or until birds are tender.