Quail Casserole

3 Quails cut up

1/2 c. butter

1/4 c. dried onion

6 c. celery

1/2 tsp. cornstarch

1/2 c. chicken broth

Saute quail in butter, then remove the meat and saute the onions, and celery in the same butter. Add cornstarch dissolved in bouillon and cook until thickened. Place the quail in a baking dish and pour the sauce over it. Bake in a 350 degree F. oven for 15 minutes.

- from "Cookin' With Home Storage" by Peggy Layton and Vicki Tate