Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Quail |
| \N \N | Brandy |
| \N \N | Flour |
| 6 tablespoons | Butter |
| 2 cups | Sliced; fresh mushrooms |
| ½ cup | Melted butter |
| 1 cup | Consomm |
| 1 cup | Dry red wine |
| 1 \N | Rib celery; cut up |
| \N \N | Salt to taste |
| \N \N | Pepper to taste |
| 2 \N | Oranges; juice of |
| \N \N | 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 ½ 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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .