- 8 (4 ounce) whole quail, boneless, rinsed and patted dry
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dry Sherry
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil, plus 1 tablespoons
- 3 cups all-purpose flour
- 3 tablespoons Essence 
- 1/3 cup chopped yellow onions
- 1 3/4 cups whole milk
- 2 tablespoons chopped green onions
- 1 tablespoon chopped garlic
- 2 tablespoons chopped parsley
- Buttermilk Mashed Potatoes 
- 1 pound asparagus, cleaned and steamed
- In a large bowl, toss the quail with the Worcestershire, Sherry, salt, and pepper.
- Heat 1 tablespoon oil to 325 degrees F. in a large cast-iron skillet or deep saute pan over medium-high heat.
- In a shallow bowl, combine the flour with the Essence. One at a time, dredge the quail in the flour, shaking to remove any excess. Reserve excess flour.
- Fry in batches until golden brown and cooked through, turning once, 3 to 4 minutes per side. Remove and drain on paper towels. Pour off all oil and wipe out pan with a clean towel.
- To make the milk pan gravy, add 1 tablespoon vegetable oil to the skillet and heat. Add the onions and cook, over medium-high heat, until soft. Add 1 1/2 tablespoons of the remaining flour and cook, stirring, for 2 minutes. Add the milk and cook, stirring constantly, until thickened, 5 to 6 minutes. Add 2 green onions, garlic, and parsley and cook for 1 minute. Remove from the heat.
- To serve, spoon the mashed potatoes into the center of 4 large plates, top with 2 quail and the pan gravy, and serve with asparagus.