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6 woodcock, or 12 dove or snipe split down back
1/4 cup flour
Salt and pepper
4 tbsp. butter
1 1/2 cup red table wine
2 tbsp. lemon juice
1/4 cup blanched, sliced almonds

Dust birds in flour seasoned with salt and pepper. Melt butter in a heavy skillet or electric frying pan and saute birds until nicely browned. Add wine and lemon juice. Cover and continue cooking slowly for 15-20 minutes. Add almonds and cook for 5-10 minutes longer or until birds are fork tender. (Allow 2 quail or woodcock per serving; 4 dove or snipe.)