Quail in Red Wine

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Quail in Red Wine
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6 quail, cleaned
Brandy
6 tbsp. butter or margarine
2 cups sliced mushrooms
I large sliced onion
1/4 cup melted butter or margarine
1 cup consomme
1 cup dry red wine
1 stalk celery, quartered
I tsp sugar
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 saute 10 minutes. Saute mushrooms and onions in 1/4 cup butter; pour over quail. Add consomme, wine, celery, salt, and pepper. Cover and simmer 20 - 30 minutes or until quail is tender. Stir in orange juice. Heat thoroughly. Yields: 6 servings.

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