in Red Wine
6 quail, cleaned
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.