Recipe - Red Wine Quail

6 Quail
Brandy
Flour
6 tablespoon Butter
2 cup Sliced; fresh mushrooms
One half cup Melted butter
1 cup Consomm�
1 cup Dry red wine
1 Rib celery; cut up
Salt to taste
Pepper to taste
2 Oranges; juice of
Wild rice; cooked

Clean quail and rub with brandy. Dust with flour. Melt 6 Tablespoons of
butter in a heavy skillet and saut� quail for 10 minutes. Saut� mushrooms
in One half cup melted butter and pour over quail. Add consomm�, wine, celery,
salt and pepper. Cover and simmer for 25 to 30 minutes or until tender.
Remove celery and stir in orange juice. Heat well. Serve over wild rice.
Yield: 6 servings.

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.