Quail in Claret

2 quail, thoroughly cleaned and split lengthwise
1 ounce brandy
4 tablespoons butter or margarine
1 cup sliced fresh mushrooms
1/2 cup consomme 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 saut until tender.

To quail, add mushrooms, consomme, claret, celery salt and pepper. Simmer gently about 10 minutes, until quail is tender.

A minute or two before serving, add orange juice.