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
1 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