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 1/2 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.
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
