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["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.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"
