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    6 quail, cleaned
    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

    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. Yields: 6 servings.




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