Instructions: Combine 1/2 cup flour, salt and pepper; coat each quail. Melt butter in a skillet; brown the quail. Transfer to an ungreased 2-1/2-qt. baking dish.

In the pan drippings, saute the mushrooms until tender. Add remaining flour and stir to make a smooth paste. Add broth and thyme, stirring constantly.

Bring to a boil; boil for 1 minute or until thickened. Pour over the quail.

Cover and bake at 350 for 40-50 minutes or until tender and juices run clear. Serve over noodles if desired.

Yield: 6 servings.

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