Preheat oven to 350 degrees, F. Rinse quail; pat dry with paper towels. Sprinkle quail with salt and pepper. Brown in melted butter and oil in a large, heavy, deep skillet over medium-high heat 3-4 minutes on each side. Reove quail to a lightly greased 13-9-inch baking dish, reserving drippings in skillet. Remove skillet from heat; whisk flour into drippings in skillet, whisking well.
Place skillet back on heat and gradually whisk in broth and sherry. Cook over medium heat, stirring constatnly, until mixture is thickened. Add green onions and salt. Pour broth mixture over quail. Bake, covered, at 350 degrees for 45 minutes or until quail is tender. Serve over hot cooked rice.