QUAIL IN CREAM WINE SAUCE

Shake whole, semi-boneless birds in bag with flour, salt and pepper. Brown in melted butter in heavy skillet over medium-high heat until nicely browned on all sides. Remove pieces from skillet and arrange in oven casserole with cover. When all birds are browned, add 1 cup white wine or sherry to skillet. Then mix in 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 can cream of celery soup, and 1 jar sliced mushrooms. Mix well and bring to boil, then pour over birds. Cover and bake in 325-degree oven for 1 to 1 1/2 hours, or until done and tender. Remove birds to serving platter and pour some of the sauce over, and serve the rest alongside.