By Max Foster, www.paysonroundup.com
About 20 quail
1 pound bacon
1 medium onion, thinly sliced
3 egg yolks
2 cups half-and-half
1 teaspoon sweet Hungarian paprika (more if desired).
Salt and pepper to taste
In a large skillet, cook bacon until crisp. Drain on paper towels. Place sliced onion and quail in the skillet and brown in the bacon fat. Salt and pepper the birds. Remove birds and onions from skillet and place in a warm oven (150 to 200 degrees). Pour off all but three tablespoons of bacon fat. Mix the egg yolks and the half-and-half. Add mixture to the bacon fat in the skillet and cook over low heat just to thicken, stirring constantly. Do not boil. Stir in paprika and serve sauce with quail and fried potatoes.