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    QUAIL IN BRANDY


    Source of Recipe


    Master Chef Don Easley

    Recipe Introduction


    6 servings.

    List of Ingredients




    6 quail, cleaned
    Brandy
    All-purpose four
    6 tbsp. butter or margarine
    2 cups sliced mushrooms
    1/4 cup melted butter or margarine
    1 cup consomme
    1 cup dry red wine
    1 stalk celery, quartered
    Salt and pepper
    Juice of 2 oranges, strained

    Recipe



    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 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. Discard celery, if desired; stir in orange juice.
    Heat thoroughly.

 

 

 


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