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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 consommé or chicken stock
  • 1/2 cup claret or red Bordeaux wine
  • Pinch of celery salt
  • Freshly-ground pepper
  • Juice of 1 orange, strained


  1. Rub quail with a cloth soaked in brandy and dust with flour.
  2. Melt 1/2 butter in skillet and let it brown.
  3. Add quail and cover, allowing it to cook for 5 minutes on each side.
  4. In a saucepan, melt remaining butter. When hot, add mushrooms and sauté until tender.
  5. To quail, add mushrooms, consommé, claret, celery salt and pepper. Simmer gently for about 10 minutes, until quail is tender.
  6. A minute or two before serving, add orange juice.

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