Put quail into a saucepan and cover well with stock. Cook slowly for 15–20 minutes according to the size of the birds or until the meat can be removed from the bones easily. Reserve the stock. Strip the meat, dice it, and season to taste. With small amounts of additional stock, make your gravy with the flour and pour it over the diced quail. Cover and simmer for 10 minutes. Serve in casserole and garnish with the sprigs of parsley.
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