6    Quails
1/4 c  Butter
3    Minced garlic cloves
1/2 c  Diced green peppers
1/4 c  Diced onion
3 c  Tomatoes (peeled, seeded &
Chopped)
1/4 c  Sherry
1 ts Paprika

Melt butter & saute quails 3 minutes each side or until golden brown.
Remove from pan & keep warm. Add garlic, peppers & onions; saute until
tender. Add tomato & bring to simmer. Add sherry & quails & continue
to simmer until most of the liquid evaporates. Season with paprika,
salt & pepper. Pour sauce on platter & arrange quails on sauce.