In a stew pot cook the onions in oil until clear, with cloves, peppercorns, garlic, and bay leaf

Add quail and brown on all sides

Add wine, salt, pepper, cayenne pep- per, and chives

Simmer with a lid on the pot until ten- der (from 45 minutes to 1-1/2 hours). Remove quail to hot serving dish

Strain sauce

Place sauce in saucepan and boil, reducing by half

Now add heavy cream and stir

Season to taste

Heat to boiling and pour over quail. This makes a thin sauce

If you prefer more of a gravy, thicken sauce with 1 tablespoon of cornstarch dissolved in 1/2 cup cold water

Pour in a thin stream into hot cream

Cook and stir until sauce becomes thick and translucent

Serve with wild rice on the side

Serves 6.