Quail Parmesan

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Quail Parmesan
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6 quail, cleaned
1 1/2 cups Bechamel Sauce
1 pound of bacon done to a crisp
1 tsp. garlic powder
1 cup Parmesan cheese, grated
2 tbsp. green onion, finely chopped
1 half cup Sherry
salt and pepper

Split and flatten quail. Then cook quail in chicken stock, onions, salt, pepper and garlic powder.
Make Bechamel (white sauce ) adding crisp bacon and parmesan cheese.
Heavily butter a baing pan. Then add cooked quail and cover with bbechamel sauce. Dot with black olives. Cover with foil
Heat oven to 250 degrees F. Simmer at 250 degrees for 15-20 minutes to meld flavors. Serve in baking pan. Save stock for a later use.
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