For today's meal, I made a simple cream sauce out of butter, flour, 2% milk, a clove of garlic, and a dash of tapatio. I then browned all edges of the quail in my seasoned cast iron frying pan, and then transfered the quail to the sauce pan for braising. Unfortunately, the sauce didnt nearly cover the quail.. I added more milk, with the intention of throwing out all sauce in excess of 1/4 cup. But then I couldnt find the lid to said sauce pan, but, while searching my cabinets, was struck with an idea: I moved the quail and sauce to my omelette pan.. perfect fit.
It's simmering until I have to go to work, at which point it will be transferred to tupperware for later today.