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+--- Thread: Quail in Claret (/showthread.php?tid=237255)
Quail in Claret - tubeN2 - 01-10-2006
2 quail, thoroughly cleaned and split lengthwise
1 ounce brandy
4 tablespoons butter or margarine
1 cup sliced fresh mushrooms
1/2 cup consommé or chicken stock
1/2 cup claret or red Bordeaux wine
Pinch of celery salt
Freshly-ground pepper
Juice of 1 orange, strained
Rub quail with a cloth soaked in brandy and dust with flour. Melt 1/2 butter in skillet and let it brown. Add quail and cover, allowing it to cook 5 minutes on each side.
In a saucepan, melt remaining butter. When hot, add mushrooms and sauté until tender.
To quail, add mushrooms, consommé, claret, celery salt and pepper. Simmer gently about 10 minutes, until quail is tender.
A minute or two before serving, add orange juice.