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2 quail, thoroughly cleaned and split lengthwise
1 oz. brandy
4 T. butter or margarine
1 C. sliced fresh mushrooms
1/2 C. consommé or chicken stock
1/2 C. claret or red Bordeaux wine
Pinch of celery salt
Freshly-ground pepper
Juice of 1 orange, strained
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Directions
Rub quail with a cloth soaked in brandy and dust with flour. Melt 1/2 butter in skillet and let it brown. Add quail and cover, allowing it to cook 5 minutes on each side. In a saucepan, melt remaining butter. When hot, add mushrooms and sauté until tender. To quail, add mushrooms, consommé, claret, celery salt and pepper. Simmer gently about 10 minutes, until quail is tender.A minute or two before serving, add orange juice.

 
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