6 quail, cleaned & dried
Brandy
All-purpose flour
6 tbsp. butter
2 c. sliced mushrooms
1/4 c. melted butter
1 c. consomme
1 c. dry red wine
1 stalk celery, quartered
Juice 2 oranges, strained
Cooked wild rice (opt.)

Rub quail with cloth soaked in brandy and dust with flour. Melt 6 tablespoons butter in heavy skillet. Add quail and saute 10 minutes. Saute mushrooms in 1/4 cup butter and pour over quail. Add consomme, wine, celery, salt and pepper. Cover and simmer 20 to 30 minutes or until quail is tender. Discard celery. Stir in orange juice. Heat thoroughly and serve with wild rice if desired.

Serves 6.