Known as a gourmet chef, Emeril Lagasse created a masterpiece of flavors by snipping off the wings and removing the feathers off the quail before roasting and serving it to the queen.

For the experienced hunters, hunting quail proved difficult due to its high flying abilities and its brown feathers allowing it to camouflage into nature.

When I visited the local park, a quail darted near the pond and pecked with its beak at the bread crumbs lying around.

The only artwork I was interested in at the art sale was a watercolor picture of a brown quail perched with its short tail dangling over the tree limb.

“There is no comparison between the beautiful red robin,” said the ornithologist, “and the drab-looking quail.”