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6 quail, cleaned
Brandy
All-purpose four
6 tbsp. butter or margarine
2 cups sliced mushrooms
1/4 cup melted butter or margarine
1 cup consommé
1 cup dry red wine
1 stalk celery, quartered
Salt and pepper
Juice of 2 oranges, strained
Rub quail with cloth soaked in brandy; dust with flour. Melt 6 tbsp. of butter in a heavy skillet; add quail and sauté 10 minutes. Sauté mushrooms in 1/4 cup butter; pour over quail. Add consommé, wine, celery, salt, and pepper. Cover and simmer 20 - 30 minutes or until quail is tender. Discard celery, if desired; stir in orange juice. Heat thoroughly. Yields: 6 servings
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